Cheesy Loaded Hashbrown Bites (Printable Version)
Crispy, cheesy hashbrown bites loaded with cheddar and bacon.
# What You Need:
→ Potatoes
01 - 3 cups frozen shredded hashbrowns, thawed and patted dry
→ Dairy
02 - 1 cup shredded sharp cheddar cheese
03 - 1/2 cup sour cream
04 - 2 tbsp unsalted butter, melted
→ Meats
05 - 1/2 cup cooked bacon, crumbled
→ Vegetables & Aromatics
06 - 1/4 cup finely chopped green onions
→ Pantry
07 - 1/2 tsp garlic powder
08 - 1/2 tsp onion powder
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
→ Egg
11 - 1 large egg
# How To Make:
01 - Preheat oven to 400°F. Spray a 24-cup mini muffin tin with nonstick cooking spray.
02 - In a large bowl, combine hashbrowns, cheddar, sour cream, butter, bacon, green onions, garlic powder, onion powder, salt, pepper, and egg. Mix thoroughly.
03 - Spoon mixture evenly into prepared muffin cups, pressing gently to pack.
04 - Bake for 20–25 minutes until golden brown and crispy.
05 - Cool 3–5 minutes before removing. Serve warm with toppings if desired.
# Expert Advice:
01 -
- They are the ultimate crowd pleaser that disappears from the platter in minutes.
- You can prep them ahead of time and bake them just before guests arrive.
02 -
- Squeezing the thawed hashbrowns in a clean kitchen towel is a critical step for avoiding soggy bites.
- Letting them cool in the pan for a few minutes prevents them from falling apart when you pop them out.
03 -
- Use a small cookie scoop to fill the muffin tins evenly and quickly.
- If they seem stuck, run a thin knife around the edge to release them cleanly.