Cheesy Loaded Hashbrown Bites (Printable)
Crispy baked hashbrown cups loaded with melted cheddar, bacon, and fresh herbs for parties.
# Ingredient List:
→ 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
# Steps:
01 - Preheat oven to 400°F. Generously grease a 24-cup mini muffin tin to prevent sticking.
02 - In a large mixing bowl, combine the thawed hashbrowns, shredded cheddar cheese, crumbled bacon (if using), 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 mini muffin tin, pressing down gently to compact and shape each portion.
04 - Bake for 20 to 25 minutes, or until the tops are golden brown and crispy.
05 - Let cool in the pan for 5 minutes, then carefully remove each bite using a spoon or small spatula.
06 - Serve warm, garnished with extra chives or alongside sour cream for dipping.
# Expert Tips:
01 -
- They come together in under an hour with ingredients you probably already have hanging around your kitchen.
- The crispy golden edges paired with that gooey cheese center will make everyone think you spent way more effort than you actually did.
- They freeze beautifully, so you can make a double batch and reheat them for unexpected guests or a quick snack attack.
02 -
- Patting the thawed hashbrowns dry with a paper towel is the single most important step because excess moisture is the enemy of crispiness.
- If you try to remove them from the tin while they are still piping hot, they will crumble, so that five minute rest is not optional.
03 -
- Use a small cookie scoop to portion the mixture so every bite is uniform in size and they all finish baking at the same time.
- Line your muffin tin with a light spray of cooking oil plus a dab on a paper towel rubbed into each cup for truly effortless release every single time.