Cheesy Loaded Hashbrown Bites (Printable Version)
Crispy golden bites loaded with melted cheddar, bacon, and fresh green onions for parties.
# 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 Make:
01 - Preheat oven to 400°F. Generously grease a 24-cup mini muffin tin with nonstick cooking spray or butter.
02 - In a large mixing bowl, combine the thawed and dried hashbrowns, shredded cheddar cheese, crumbled bacon (if using), chopped green onions, chives, eggs, sour cream, garlic powder, onion powder, salt, and pepper. Stir until all ingredients are evenly distributed.
03 - Spoon the mixture evenly into each cup of the prepared muffin tin, pressing down gently with the back of a spoon to compact each portion firmly.
04 - Bake for 20 to 25 minutes, or until the tops are golden brown and the edges are crispy.
05 - Allow the bites to cool in the pan for 5 minutes. Carefully loosen and remove each bite using a spoon or small spatula.
06 - Serve warm, garnished with additional chives or alongside sour cream for dipping.
# Expert Tips:
01 -
- They disappear faster than anything else on the snack table, so make a double batch if you want leftovers.
- Everything mixes in one bowl and the oven does the real work while you clean up.
- You can swap in whatever you have on hand and they still turn out golden and irresistible.
02 -
- Wet hashbrowns will steam instead of crisp, so spend two extra minutes pressing them between paper towels before mixing.
- Letting them cool in the tin for the full five minutes helps them set and release cleanly instead of falling apart.
03 -
- A small cookie scoop portions the mixture into the muffin tin faster and more evenly than any spoon ever will.
- Grease the tin a second time if you are making a second batch, because residue from the first round can cause sticking.