In-N-Out Hash Brown Cups
In-N-Out Hash Brown Cups
Ingredients
For the In-N-Out Style Spread
- 1/2 cup whole egg mayonnaise
- 1/4 cup ketchup
- 2 tablespoons pickle relish
- 1 teaspoon granulated sugar
- 1 teaspoon white vinegar
For the Hash Brown Cups
- 16 ounces frozen shredded hash browns, thawed and squeezed dry
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- cooking spray, as needed
For the Caramelized Onions
- 1 white onion, diced
- 1 tablespoon butter
For the Seasoned Ground Beef
- 1 pound ground beef, 80/20 lean
- 1 tablespoon butter
- 1 tablespoon yellow mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly
- 4 slices American cheese, cut into quarters
Instructions
- 1
Preheat oven to 400°F (200°C). Lightly grease a 12-cup standard muffin tin with cooking spray.
⏱️ 5 min•🌡️ 400
- 2
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.
⏱️ 3 min
- 3
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.
⏱️ 5 min
- 4
Bake the hash brown cups for 20-25 minutes, or until golden brown and crispy. Remove from oven and set aside.
⏱️ 25 min•🌡️ 400
- 5
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.
⏱️ 5 min
- 6
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.
⏱️ 20 min
- 7
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.
⏱️ 7 min
- 8
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.
⏱️ 2 min
- 9
Reduce oven temperature to 350°F (175°C).
⏱️ 1 min•🌡️ 350
- 10
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.
⏱️ 5 min
- 11
Return the muffin tin to the oven and bake for 3-5 minutes, or until the cheese is melted and bubbly.
⏱️ 5 min•🌡️ 350
- 12
Carefully remove the hash brown cups from the muffin tin. Drizzle generously with the prepared In-N-Out Style Spread before serving warm.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
In-N-Out Hash Brown Cups
Ingredients
For the In-N-Out Style Spread
- 1/2 cup whole egg mayonnaise
- 1/4 cup ketchup
- 2 tablespoons pickle relish
- 1 teaspoon granulated sugar
- 1 teaspoon white vinegar
For the Hash Brown Cups
- 16 ounces frozen shredded hash browns, thawed and squeezed dry
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- cooking spray, as needed
For the Caramelized Onions
- 1 white onion, diced
- 1 tablespoon butter
For the Seasoned Ground Beef
- 1 pound ground beef, 80/20 lean
- 1 tablespoon butter
- 1 tablespoon yellow mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly
- 4 slices American cheese, cut into quarters
Instructions
- 1
Preheat oven to 400°F (200°C). Lightly grease a 12-cup standard muffin tin with cooking spray.
⏱️ 5 min•🌡️ 400 - 2
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.
⏱️ 3 min - 3
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.
⏱️ 5 min - 4
Bake the hash brown cups for 20-25 minutes, or until golden brown and crispy. Remove from oven and set aside.
⏱️ 25 min•🌡️ 400 - 5
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.
⏱️ 5 min - 6
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.
⏱️ 20 min - 7
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.
⏱️ 7 min - 8
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.
⏱️ 2 min - 9
Reduce oven temperature to 350°F (175°C).
⏱️ 1 min•🌡️ 350 - 10
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.
⏱️ 5 min - 11
Return the muffin tin to the oven and bake for 3-5 minutes, or until the cheese is melted and bubbly.
⏱️ 5 min•🌡️ 350 - 12
Carefully remove the hash brown cups from the muffin tin. Drizzle generously with the prepared In-N-Out Style Spread before serving warm.
⏱️ 2 min