Cheesy Loaded Hashbrown Bites (Print Version)
Crispy hashbrown bites stuffed with gooey cheese and bacon. Perfect for breakfast, brunch, or appetizers.
# 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 tablespoons 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 teaspoon garlic powder
08 - 1/2 teaspoon onion powder
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Binders
11 - 1 large egg
# Directions:
01 - Preheat oven to 400°F. Generously coat a 24-cup mini muffin tin with nonstick cooking spray.
02 - In a large mixing bowl, thoroughly combine the thawed hashbrowns, sharp cheddar cheese, sour cream, melted butter, crumbled bacon, green onions, garlic powder, onion powder, salt, black pepper, and egg until evenly incorporated.
03 - Spoon the potato mixture evenly into the prepared muffin cups, pressing down gently but firmly to compact the filling.
04 - Bake for 20 to 25 minutes, or until the edges are deeply golden brown and crispy.
05 - Allow the bites to cool in the tin for 3 to 5 minutes before gently loosening with a spoon. Serve warm with optional sour cream and chopped green onions.
# Expert Tips:
01 -
- These little cups disappear fast because the combination of crispy potato edges and melted cheddar is completely irresistible.
- They require zero fancy techniques, making them the ultimate stress free appetizer for any gathering.
02 -
- Do not skip patting the hashbrowns dry, or else you will end up with a steamed mush instead of a crispy bite.
- Letting them rest in the pan for a few minutes allows the cheese to set, preventing them from falling apart.
03 -
- Squeezing the thawed hashbrowns in a clean kitchen towel removes excess moisture for maximum crispiness.
- Finishing them under the broiler for one minute creates an irresistibly crunchy top.