Cheesy Loaded Hashbrown Bites (Print Version)
Crispy, golden bites loaded with cheddar, bacon, and herbs—perfect for sharing.
# What You'll Need:
→ Potatoes
01 - 3 cups frozen shredded hashbrowns, thawed and patted dry
→ Dairy
02 - 1 cup shredded sharp cheddar cheese
03 - 1/4 cup sour cream
→ Meats (optional)
04 - 4 slices bacon, cooked and finely crumbled
→ Vegetables & Herbs
05 - 1/4 cup finely chopped green onions
06 - 2 tablespoons fresh chives, chopped
→ Binders & Seasoning
07 - 2 large eggs
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
# How-To Steps:
01 - Preheat your oven to 400°F (200°C). Generously grease a 24-cup mini muffin tin with cooking spray or oil.
02 - In a large bowl, combine the thawed hashbrowns, cheddar cheese, bacon (if using), green onions, chives, eggs, sour cream, garlic powder, onion powder, salt, and pepper. Mix until ingredients are evenly distributed.
03 - Spoon the mixture evenly into the prepared muffin tin cups. Press down gently with a spoon or scoop to compact each portion.
04 - Bake for 20 to 25 minutes, or until the tops are golden brown and crispy.
05 - Let the bites cool in the pan for 5 minutes to set. Carefully remove them from the tin using a spoon. Serve warm, garnished with extra chives or a side of sour cream.
# Expert Tips:
01 -
- They deliver the comforting taste of a diner breakfast in an adorable poppable format.
- These bites hold their shape perfectly, making them ideal for grabbing with one hand during a party.
02 -
- Squeezing the liquid out of the thawed hashbrowns is the most critical step for crispiness.
- Do not skip greasing the tin, or the cheese will stick and ruin the shape when you try to pop them out.
03 -
- Use a small ice cream scoop to ensure every bite is the same size for even cooking.
- If you use fresh potatoes instead of frozen, par-boil them slightly to ensure they cook through.