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Preheat oven to 400°F (200°C). Lightly grease a 12-cup standard muffin tin with cooking spray.

In a medium bowl, combine the thawed and squeezed dry hash browns with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix well.

Press about 1/4 cup of the seasoned hash browns into each muffin cup, firmly shaping them into a cup. Ensure the sides are well-formed to hold the filling.

Bake the hash brown cups for 20-25 minutes, or until golden brown and crispy. Remove from oven and set aside.

While the hash browns are baking, prepare the In-N-Out Style Spread. In a small bowl, whisk together the whole egg mayonnaise, ketchup, pickle relish, granulated sugar, and white vinegar until smooth. Set aside.

Prepare the caramelized onions. Melt 1 tablespoon butter in a large skillet over medium-low heat. Add the diced white onion and cook slowly, stirring occasionally, for 15-20 minutes, or until deeply golden brown and caramelized. Remove from heat and set aside.

Prepare the seasoned ground beef. In the same skillet (or a separate one if preferred), melt 1 tablespoon butter over medium heat. Add the ground beef and break it apart with a spoon. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook until browned, about 5-7 minutes.

Drain any excess fat from the ground beef. Stir in the yellow mustard and continue to cook for another 1-2 minutes, ensuring the mustard is well incorporated. Remove from heat.

Reduce oven temperature to 350°F (175°C).

Assemble the hash brown cups. Fill each baked hash brown cup with a layer of the seasoned ground beef, followed by a layer of caramelized onions. Top each with a quarter slice of American cheese.

Return the muffin tin to the oven and bake for 3-5 minutes, or until the cheese is melted and bubbly.

Carefully remove the hash brown cups from the muffin tin. Drizzle generously with the prepared In-N-Out Style Spread before serving warm.


Preheat oven to 400°F (200°C). Lightly grease a 12-cup standard muffin tin with cooking spray.

In a medium bowl, combine the thawed and squeezed dry hash browns with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix well.

Press about 1/4 cup of the seasoned hash browns into each muffin cup, firmly shaping them into a cup. Ensure the sides are well-formed to hold the filling.

Bake the hash brown cups for 20-25 minutes, or until golden brown and crispy. Remove from oven and set aside.

While the hash browns are baking, prepare the In-N-Out Style Spread. In a small bowl, whisk together the whole egg mayonnaise, ketchup, pickle relish, granulated sugar, and white vinegar until smooth. Set aside.

Prepare the caramelized onions. Melt 1 tablespoon butter in a large skillet over medium-low heat. Add the diced white onion and cook slowly, stirring occasionally, for 15-20 minutes, or until deeply golden brown and caramelized. Remove from heat and set aside.

Prepare the seasoned ground beef. In the same skillet (or a separate one if preferred), melt 1 tablespoon butter over medium heat. Add the ground beef and break it apart with a spoon. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook until browned, about 5-7 minutes.

Drain any excess fat from the ground beef. Stir in the yellow mustard and continue to cook for another 1-2 minutes, ensuring the mustard is well incorporated. Remove from heat.

Reduce oven temperature to 350°F (175°C).

Assemble the hash brown cups. Fill each baked hash brown cup with a layer of the seasoned ground beef, followed by a layer of caramelized onions. Top each with a quarter slice of American cheese.

Return the muffin tin to the oven and bake for 3-5 minutes, or until the cheese is melted and bubbly.

Carefully remove the hash brown cups from the muffin tin. Drizzle generously with the prepared In-N-Out Style Spread before serving warm.
