Name: Smoked Salmon Hash Brown Cups Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 48 small frozen tater tots (hash brown bites); Olive oil spray; Everything bagel seasoning (to taste); 1 box Boursin cheese (5.3oz / 150g); 2 tablespoons Greek yogurt (or ricotta, whipped cottage cheese, sour cream); 1 tablespoon lemon juice; Zest of 1/2 a lemon; Black pepper (freshly ground, to taste); 3.5 - 4oz (100-120g) smoked salmon, sliced into strips; Everything bagel seasoning (to sprinkle); A handful of fresh chives, finely sliced (or fresh dill); Lemon zest (remaining from half lemon); Pickled red onion or capers (optional, for garnish)

There’s something irresistibly delightful about these crispy little bites of comfort and luxury. I can’t get enough of this Smoked Salmon Hash Brown Cups Recipe—it’s like your favorite brunch coming to life in mini form with creamy cheese and that perfect smoky salmon hit.

There is a white round plate filled with about 20 small bite-sized cups arranged in neat rows. Each cup has a crispy golden outer shell. Inside the shell, there is a smooth white creamy layer topped with a small swirl of pink salmon. The salmon is sprinkled lightly with green herbs and black and white sesame seeds. The plate is set on a white marbled surface, with some green and red holiday decorations in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Smoked Salmon Hash Brown Cups Recipe
Top Tip
How to Serve Smoked Salmon Hash Brown Cups Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Smoked Salmon Hash Brown Cups Recipe

Why You'll Love This Recipe

This recipe has quickly become one of my go-tos whenever I want to impress guests or just treat myself to something special. The balance of textures and flavors—crispy potatoes, creamy Boursin cheese, and delicate smoked salmon—is just unbeatable. Plus, it’s surprisingly easy, which is always a win in my book.

Mini but mighty: Tiny portions packed with flavor, perfect for brunch or parties without the fuss.
Easy assembly: Uses frozen tater tots as the base—no complicated prepping of potatoes.
Elegant yet casual: Combines simple ingredients into a dish that feels gourmet but is super approachable.
Customizable: You can tweak the cheese or herbs, making it your own in countless ways.

Ingredients & Why They Work

Every ingredient plays a crucial role here, creating a harmony of taste and texture. I love how the frozen tater tots save time but still crisp up amazing, while the Boursin cheese keeps everything silky and flavorful. And smoked salmon? It’s the star that brings just enough smoky freshness.

Flat lay of small frozen shredded potato bites arranged next to a wedge of creamy Boursin cheese, a small white bowl filled with thick Greek yogurt, another small white bowl with fresh lemon juice, half a bright yellow lemon with fresh zest beside it, a few thin slices of silky smoked salmon laid out flat, a handful of fresh green chives finely sliced, a small white bowl containing vibrant pickled red onion slices, a small white bowl with coarse everything bagel seasoning, and two whole uncracked brown eggs, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Tater tots (frozen): Your shortcut to perfectly crispy hash brown cups without peeling and shredding potatoes.
Olive oil spray: Helps the tots crisp up beautifully without adding a greasy feel.
Everything bagel seasoning: Adds that quintessential New York bagel vibe—crunchy, savory, and aromatic.
Boursin cheese: Creamy, garlicky cheese that melts into a luscious filling with a rich texture.
Greek yogurt (or ricotta, whipped cottage cheese, sour cream): Lightens up the cheese while adding a smooth tang.
Lemon juice and zest: Brightens the whole dish, cutting through richness and elevating the flavors.
Black pepper: Adds a subtle heat that balances the creaminess.
Smoked salmon: Soft, flavorful, and the perfect protein to complement the crispy base and creamy topping.
Fresh chives (or dill): Adds a mild oniony freshness that complements the salmon and cheese.
Pickled red onion or capers (optional): A tangy pop that beautifully contrasts the other rich flavors.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love swapping in whatever fresh herbs I have on hand—sometimes dill, sometimes chives—and it always changes the flavor just enough to keep things interesting. You can also experiment with swapping the Boursin for a flavored cream cheese for a different twist.

Variation: Once, I swapped the smoked salmon for flaked cooked salmon mixed with dill and lemon — it was a bit heartier and got great feedback from friends who preferred less smoky flavor.
Dietary tweak: Swap Greek yogurt for sour cream or whipped ricotta depending on what you have—it won’t compromise the creaminess at all.

Step-by-Step: How I Make Smoked Salmon Hash Brown Cups Recipe

The image shows a black muffin tray with 24 small round cups. In the left and center cups, there is a mashed yellow potato mixture pressed into a hollow cup shape to form a base layer, with a woman’s hand using a spoon to press the mixture. The right side cups contain two golden brown tater tots in each cup, stacked in pairs. The tray is on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare the hash brown cups

Start by preheating your oven to 400°F (200°C fan). Lightly grease your mini muffin pan with some olive oil spray or simply rub with oil using parchment paper—it helps prevent sticking. Then, pop 2 frozen tater tots into each muffin hole. Don’t worry if they don't fit perfectly at this stage; we’ll shape them soon. Bake for about 10 minutes until they soften but don’t crisp yet.

Step 2: Shape and crisp the cups

Carefully remove the pan from the oven. Take the back of a teaspoon and gently press each pair of tots to form a cup shape—push the potatoes up the sides and flatten the base to make a little bowl. Sprinkle a pinch of everything bagel seasoning into the bottom of each cup to amp up the flavor. Then, bake again for 15 minutes until those edges turn that perfect golden crisp. Let them cool slightly before removing so they keep their shape.

Step 3: Whip up the creamy filling

While the cups bake, mix together your Boursin cheese, Greek yogurt, lemon juice, half the lemon zest, and a grind of black pepper. Whisk or stir until it’s a fluffy, creamy spread. I like to put this into a piping bag for neat assembly, but spooning works just as well if you’re going for a rustic look.

Step 4: Assemble and garnish

Once your hash brown cups have cooled slightly, pipe or spoon in a generous dollop of the Boursin filling. Top each with strips of smoked salmon, then finish with a sprinkle of everything bagel seasoning, fresh chives (or dill), the remaining lemon zest, and a touch of pickled red onion or a few capers if you like that little vinegar pop.

Top Tip

From countless brunches, I’ve learned that the key to these cups holding their shape is patience during cooling and shaping.

Don’t skip the gentle pressing: Pressing the tots firmly but gently into cups at the right time ensures they hold up well during the final bake and serving.
Use a piping bag: For neat presentation, piping the cheese mixture saves time and cleanup and gives you control over the filling amount.
Everything bagel seasoning magic: Don’t skimp here—it really lifts the cups from good to wow with that savory, crunchy punch.
Cool before popping out: Letting the cups rest in the pan for several minutes cools and firms them, preventing breakage when you remove them.

How to Serve Smoked Salmon Hash Brown Cups Recipe

smoked salmon hash brown cups - Serving Suggestion

Garnishes

I usually stick to fresh chives and lemon zest because they add brightness and fresh zing that cuts through the richness perfectly. Sometimes I swap dill when I want a more aromatic herb flavor. A tiny bit of pickled red onion or a few capers add lovely acidity and a delightful contrast that makes the whole bite pop.

Side Dishes

For brunch, I love pairing these hash brown cups with a simple green salad dressed lightly with lemon vinaigrette or a platter of fresh fruit. They also go beautifully alongside scrambled eggs or an herb omelette if you want something more substantial.

Creative Ways to Present

For holiday brunches, I’ve arranged these on a tiered stand alongside smoked salmon canapés and mini quiches to create a stunning spread. They also work well on a large platter garnished with edible flowers and fresh herbs to wow your guests visually and on the palate.

Make Ahead and Storage

Storing Leftovers

I’ve kept leftover cups in an airtight container in the fridge for up to two days. To avoid sogginess, assemble the filling just before serving if you can.

Freezing

These hash brown cups freeze surprisingly well if unfilled—just bake, shape, cool, then freeze in a single layer. When ready to eat, re-crisp in the oven and add fresh filling and salmon.

Reheating

To reheat, pop the unfilled hash brown cups in a preheated oven at 350°F (175°C) for about 10 minutes to crisp them back up. Then add the filling and toppings fresh for the best texture and taste.

Frequently Asked Questions:

Can I use fresh potatoes instead of frozen tater tots for this Smoked Salmon Hash Brown Cups Recipe?

Absolutely! You can shred fresh potatoes, drain them well to remove excess moisture, and follow the same method to form the cups, though it will take a bit longer to prepare. The frozen tots are just a quick shortcut.

What’s the best way to assemble the Smoked Salmon Hash Brown Cups Recipe for a party?

I recommend assembling the hash brown cups right before serving, especially adding the creamy Boursin and smoked salmon last so the cups stay crisp and fresh. Using a piping bag makes it quick and neat for a crowd.

Can I make this Smoked Salmon Hash Brown Cups Recipe vegan or dairy-free?

For a vegan or dairy-free version, you could try replacing the Boursin cheese with a plant-based cream cheese and skip the Greek yogurt or use a dairy-free alternative. Smoked salmon could be swapped for smoked carrot or beet ‘salmon’ for a creative twist.

How do I prevent the hash brown cups from becoming soggy?

Make sure to bake the cups until crispy and let them cool in the pan before removing. Also, assemble the filling and salmon topping just before serving to keep the cups crunchy and fresh.

Final Thoughts

This Smoked Salmon Hash Brown Cups Recipe quickly became a staple for me when I want a fuss-free dish that impresses without the stress. The mix of crispiness, creaminess, smoky richness, and herbaceous brightness just hits every note for a satisfying bite. Give it a try—you’ll soon find yourself reaching for these mini delights for brunch, parties, or anytime you want a little luxury in a bite-sized package.