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 (5.3 oz / 150 g); 2 tablespoons Greek yogurt (or ricotta, whipped cottage cheese, or sour cream); 1 tablespoon lemon juice; Zest of 1/2 a lemon; Freshly ground black pepper, to taste; 3.5 to 4 oz (100 to 120 g) smoked salmon, sliced into strips; Everything bagel seasoning, for sprinkling; A handful of fresh chives, finely sliced (or fresh dill); Remaining lemon zest from the lemon used in filling; Pickled red onion or capers (optional)

There's something magical about crispy, golden mini bites filled with creamy, zesty, and smoky flavors — that's exactly why I adore sharing this Smoked Salmon Hash Brown Cups Recipe with you. It’s a perfect blend of textures and tastes that turns simple ingredients into a fancy yet fuss-free treat you'll want again and again.

A pink round plate is filled with small bite-sized golden cups arranged in close rows. Each cup has three layers: the bottom layer is a crisp golden shell, the middle layer is a smooth dollop of white cream, and the top layer is a small rose-shaped piece of red smoked salmon. The cups are sprinkled with finely chopped green herbs and a mix of black and white seeds. The plate is set on a white marbled surface with some greenery and red berries 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

Every time I whip up these little smoked salmon hash brown cups, I’m reminded how effortlessly they steal the spotlight at brunch or any gathering. The combo of crispy tots, luscious Boursin cheese, and smoky salmon is just irresistible, plus they're surprisingly easy to make!

Crispy and Creamy: The contrast between crunchy hash brown cups and silky, herbed cheese makes every bite satisfying.
Simple Ingredients: Using frozen tater tots cuts prep time dramatically without sacrificing texture or flavor.
Elegant Presentation: Mini muffin-sized cups are perfect for impressing guests or adding a fancy flair to your brunch table.
Customizable: You can tweak herbs, toppings, and cheese to suit your taste or what’s on hand.

Ingredients & Why They Work

What I love about this recipe is how each ingredient brings a specific texture or flavor that builds on the last. The frozen tater tots give a shortcut to crispy cups without peeling or shredding potatoes. Boursin adds creamy garlic-herb notes that pair beautifully with smoky salmon. A splash of lemon juice and zest brightens everything up, while fresh chives add a gentle onion flavor and color pop.

Flat lay of a small heap of frozen shredded potato bites, a wedge of creamy Boursin cheese with its soft texture visible, a small white bowl of thick Greek yogurt, a small white bowl containing fresh lemon juice, half a fresh lemon with bright yellow zest visible, a few coarse black peppercorns scattered near a small pile of coarse black pepper, thin strips of glossy smoked salmon with a delicate pink-orange hue, a small bunch of finely sliced fresh chives, a small white bowl holding a vibrant pink pile of pickled red onions, and a small white bowl filled with everything bagel seasoning, all arranged symmetrically on simple white ceramic dishes 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

Frozen tater tots: The pre-shredded texture crisps up nicely and forms perfect cups.
Olive oil spray: Helps the hash browns crisp evenly without excess grease.
Everything bagel seasoning: This seasoning blend adds a wow factor with its crunch and savory punch.
Boursin cheese: Creamy with herbs and garlic, it’s a flavorful base filling perfect for smoked salmon.
Greek yogurt: Adds creaminess and lightens the cheese mixture for a fluffy texture.
Lemon juice and zest: Brings fresh acidity that cuts through richness perfectly.
Black pepper: Just a grind adds a hint of spice balancing flavors.
Smoked salmon: The star protein that ties everything together with silky, smoky notes.
Fresh chives: Offers a mild onion bite and pretty green garnish.
Pickled red onion or capers (optional): Adds a tangy, bright pop that lifts the whole dish.

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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 experimenting with different herbs here, depending on what’s fresh or my mood. Dill swaps nicely for chives if you like that classic salmon pairing. You could also try swapping the smoked salmon for cooked shrimp or thin slices of ham if you want a twist. These little cups are a blank canvas for creativity!

Herb Swap: Using dill instead of chives gives a more traditional bagel-with-salmon vibe that I sometimes crave.
Dairy Variations: Greek yogurt can be swapped for ricotta or sour cream to suit your preference or what’s in your fridge.
Make It Vegan: You can try a cashew-based cream cheese and smoked carrot strips for a plant-based version.
Seasonal Toppings: Add thin cucumber slices, radish rounds, or even a dollop of avocado for a refreshing twist.

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

A dark metal mini muffin tray holds 24 cups, each filled with two layers: the bottom layer is a rough, pale yellow mashed potato shaped into a small cup with uneven texture, while the top layer contains two golden-brown tater tots placed inside each potato cup. A woman's hand is using a metal spoon to press and shape the mashed potatoes. The tray sits on a white marbled surface, showing small bits of potato around the edges. photo taken with an iphone --ar 2:3 --v 7

Step 1: Soften and Shape the Tater Tot Cups

Start by preheating your oven to 400°F (200°C fan). Lightly grease your mini muffin pan with olive oil spray—this little detail helps the hash browns crisp up nicely without sticking. Arrange two frozen tater tots into each muffin cup—they don’t have to fit perfectly just yet. Pop them in the oven for 10 minutes so they soften without getting crispy. This softening step makes it way easier to press the tots into cup shapes without cracking.

Step 2: Form the Cups and Add Seasoning

Carefully remove the pan from the oven and use the back of a teaspoon to gently press the tots up the sides of each muffin well, creating little edible cups with a sturdy base. Don’t press too hard—just enough to form the shape. Once shaped, sprinkle a pinch of everything bagel seasoning into the bottom of each cup for an extra savory kick.

Step 3: Bake Until Golden and Crispy

Return the pan to the oven and bake for another 15 minutes. You’ll want the cups to be beautifully golden and crispy around the edges. When done, let them cool in the pan for about five minutes before carefully popping them out—this helps them hold their shape perfectly.

Step 4: Prepare the Whipped Boursin Filling

While the cups bake, mix together Boursin cheese, Greek yogurt, lemon juice, half the lemon zest, and some freshly cracked black pepper in a bowl. Whip it until it’s fluffy and light—this is where the magic happens! Pro tip: transferring this mixture to a piping bag makes filling the cups much easier and neater.

Step 5: Assemble Your Smoked Salmon Hash Brown Cups

Pipe or spoon the whipped Boursin filling into each crispy hash brown cup. Then top with a few slices of smoked salmon. Finish with a sprinkle of everything bagel seasoning, fresh chives, the rest of the lemon zest, and if you’re feeling fancy, a tiny piece of pickled red onion or a couple of capers. Serve immediately for the best texture and flavor.

Top Tip

I’ve made this recipe plenty of times, and a few little tricks really helped me nail the texture and flavor. Sharing these tips will help you avoid the common pitfalls I ran into along the way.

Don’t Skip Softening: Softening the tots before shaping keeps the cups from cracking and ensures even crispness all around.
Grease Generously: Olive oil spray or wiping the pan with oil creates that golden crust while preventing sticking.
Pipe the Filling: Using a piping bag for the Boursin mixture makes the assembly quick, clean, and gives a lovely finished look.
Serve Fresh: These are best enjoyed right away before hash brown cups lose their crispiness.

How to Serve Smoked Salmon Hash Brown Cups Recipe

smoked salmon hash browns - Serving Suggestion

Garnishes

I usually go all in with fresh chives because they add color and a subtle onion bite that pairs so well with smoked salmon. A little extra lemon zest on top brightens the dish and keeps it refreshing. When I want a pop of tang, pickled red onion or capers are my go-to—they add a perfect bite.

Side Dishes

These cups are fantastic alongside a simple green salad or a citrusy arugula salad to complement their richness. I also love serving them with scrambled eggs or a light cucumber salad for a balanced brunch spread.

Creative Ways to Present

For special occasions, I like arranging these cups on a slate board with edible flowers and lemon wedges for a fresh touch. You could also turn them into a DIY bar—set out bowls of extra toppings like dill, capers, and cucumber slices to let guests build their own variations.

Make Ahead and Storage

Storing Leftovers

Leftover hash brown cups can be stored in an airtight container in the fridge for up to two days. I usually keep the filling and toppings separate to stop the cups from getting soggy. When ready to eat, fill and garnish just before serving.

Freezing

I’ve frozen the baked hash brown cups with success—freeze them on a tray first, then transfer to a freezer bag. When you want to enjoy, reheat gently in the oven until crisp before adding fresh filling and smoked salmon to maintain the best flavor and texture.

Reheating

To reheat, I pop the cups back in a 350°F oven for 5–7 minutes to bring back the crispness. Then, I add fresh filling and smoked salmon since those are best served cold or room temperature.

Frequently Asked Questions:

Can I make these gluten-free?

Absolutely! The main ingredients—frozen tater tots, Boursin cheese, and smoked salmon—are typically gluten-free. Just double-check your frozen tots and everything bagel seasoning blend to ensure they don’t contain gluten. Then you’re good to go!

How do I keep the hash brown cups crispy?

The key is to let them cool in the pan for a few minutes after baking and to avoid filling them too early if you're making ahead of time. Reheat in the oven before filling to refresh crispiness.

Can I use fresh potatoes instead of tater tots?

You can, but it’s more time-consuming. Using frozen tater tots saves lots of prep work and gives a consistent crispy texture without having to shred, season, and form cups from scratch.

What’s the best cheese for the filling?

Boursin is ideal thanks to its creamy texture and herb-garlic flavor, but if you can’t find it, soft cream cheese mixed with herbs and a touch of garlic powder works well too. Greek yogurt lightens the mix and adds tang.

Final Thoughts

This Smoked Salmon Hash Brown Cups Recipe quickly became one of my favorites to bring to brunches and gatherings because it feels festive without fussy preparation. Every time I serve these, I get compliments and questions about how I made them so crispy and flavorful. I hope you enjoy making them as much as I do — trust me, they’re just as delicious as they look and perfect for sharing with friends or savoring on a cozy morning.