In N Out Hash Brown Cups
In N Out Hash Brown Cups
Ingredients
For the In-N-Out Spread
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 2 tablespoons sweet pickle relish
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon white vinegar
For the Hash Brown Cups
- 12 frozen hash brown patties, thawed
For the Fillings
- 1 white onion, diced
- 1 pound ground beef, 80/20 lean
- 1 tablespoon butter
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons yellow mustard
- 4 slices American cheese, cut into 1-inch squares
Instructions
- 1
Preheat the oven to 400°F. Lightly grease a 12-cup standard muffin tin.
⏱️ 5 min•🌡️ 400
- 2
In a medium bowl, combine the mayonnaise, ketchup, sweet pickle relish, granulated sugar, and white vinegar. Whisk until well combined and smooth. Taste and adjust seasonings if necessary. Set aside.
⏱️ 5 min
- 3
Take the thawed hash brown patties and press one into each cup of the prepared muffin tin, forming a cup-like shape. Use a rolling pin or the bottom of a glass to firmly press the hash browns into the cups, ensuring they hold their shape.
⏱️ 5 min
- 4
Bake the hash brown cups in the preheated oven for 15-20 minutes, or until golden brown and crispy. Keep an eye on them to prevent burning. Once baked, remove from the oven and set aside.
⏱️ 20 min•🌡️ 400
- 5
While the hash browns are baking, prepare the caramelized onions. Place the diced white onion in a cold large skillet over medium-low heat. Cook, stirring occasionally, for 15-20 minutes, or until the onions are deeply golden brown and caramelized. Patience is key for proper caramelization. Remove from heat and set aside.
⏱️ 20 min
- 6
In a separate large skillet, melt the butter over medium-high heat. Add the ground beef and season with salt and black pepper. Squeeze the yellow mustard in a circular pattern over the ground beef. Break up the ground beef with a spoon and cook thoroughly until browned, about 8-10 minutes. Drain any excess grease.
⏱️ 10 min
- 7
Spoon the cooked ground beef into each hash brown cup, filling them evenly. Top the ground beef with a small amount of the caramelized onions.
⏱️ 5 min
- 8
Place one square of American cheese on top of the onions in each hash brown cup. Return the muffin tin to the oven for 2-3 minutes, or until the cheese is melted and bubbly.
⏱️ 3 min•🌡️ 400
- 9
Carefully remove the hash brown cups from the oven. Spoon a generous amount of the prepared In-N-Out style spread on top of each cup. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
In N Out Hash Brown Cups
For the In-N-Out Spread
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 2 tablespoons sweet pickle relish
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon white vinegar
For the Hash Brown Cups
- 12 frozen hash brown patties, thawed
For the Fillings
- 1 white onion, diced
- 1 pound ground beef, 80/20 lean
- 1 tablespoon butter
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons yellow mustard
- 4 slices American cheese, cut into 1-inch squares
Instructions
- 1
Preheat the oven to 400°F. Lightly grease a 12-cup standard muffin tin.
⏱️ 5 min•🌡️ 400 - 2
In a medium bowl, combine the mayonnaise, ketchup, sweet pickle relish, granulated sugar, and white vinegar. Whisk until well combined and smooth. Taste and adjust seasonings if necessary. Set aside.
⏱️ 5 min - 3
Take the thawed hash brown patties and press one into each cup of the prepared muffin tin, forming a cup-like shape. Use a rolling pin or the bottom of a glass to firmly press the hash browns into the cups, ensuring they hold their shape.
⏱️ 5 min - 4
Bake the hash brown cups in the preheated oven for 15-20 minutes, or until golden brown and crispy. Keep an eye on them to prevent burning. Once baked, remove from the oven and set aside.
⏱️ 20 min•🌡️ 400 - 5
While the hash browns are baking, prepare the caramelized onions. Place the diced white onion in a cold large skillet over medium-low heat. Cook, stirring occasionally, for 15-20 minutes, or until the onions are deeply golden brown and caramelized. Patience is key for proper caramelization. Remove from heat and set aside.
⏱️ 20 min - 6
In a separate large skillet, melt the butter over medium-high heat. Add the ground beef and season with salt and black pepper. Squeeze the yellow mustard in a circular pattern over the ground beef. Break up the ground beef with a spoon and cook thoroughly until browned, about 8-10 minutes. Drain any excess grease.
⏱️ 10 min - 7
Spoon the cooked ground beef into each hash brown cup, filling them evenly. Top the ground beef with a small amount of the caramelized onions.
⏱️ 5 min - 8
Place one square of American cheese on top of the onions in each hash brown cup. Return the muffin tin to the oven for 2-3 minutes, or until the cheese is melted and bubbly.
⏱️ 3 min•🌡️ 400 - 9
Carefully remove the hash brown cups from the oven. Spoon a generous amount of the prepared In-N-Out style spread on top of each cup. Serve immediately.
⏱️ 2 min