Cheesy Loaded Hashbrown Bites (Printable Version)
Crispy hashbrown cups loaded with cheddar, bacon, and scallions—ideal for brunch or gatherings.
# What You'll Need:
→ Potatoes
01 - 3 cups frozen shredded hashbrowns, thawed and patted dry
→ Dairy
02 - 1 cup shredded sharp cheddar cheese
03 - 1/2 cup sour cream
04 - 2 tablespoons unsalted butter, melted
→ Meats (Optional)
05 - 1/2 cup cooked bacon, crumbled (optional for vegetarian version)
→ Vegetables & Aromatics
06 - 1/4 cup finely chopped green onions
→ Seasonings & Pantry
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon onion powder
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Egg
11 - 1 large egg
# Directions:
01 - Preheat oven to 400°F. Generously coat a 24-cup mini muffin tin with nonstick cooking spray to prevent sticking.
02 - In a large mixing bowl, combine the thawed hashbrowns, shredded cheddar cheese, sour cream, melted butter, crumbled bacon if using, chopped green onions, garlic powder, onion powder, salt, pepper, and the egg. Stir thoroughly until all ingredients are evenly distributed and well incorporated.
03 - Spoon the mixture evenly into each cup of the prepared mini muffin tin, pressing down gently with the back of the spoon to firmly pack each cup.
04 - Bake for 20 to 25 minutes, or until the tops and edges are golden brown and crispy.
05 - Allow the bites to cool in the tin for 3 to 5 minutes before carefully removing. Serve warm with additional sour cream or extra chopped green onions on top if desired.
# Expert Advice:
01 -
- They crisp up in a mini muffin tin with almost no effort, which means you get that golden fried texture without standing over a stove.
- The cheese pulls are absolutely ridiculous and everyone at the table will try to claim the crunchiest one.
02 -
- Do not skip patting the hashbrowns dry with paper towels because excess moisture turns crispy bites into sad soggy blobs.
- Letting them cool those few minutes in the pan is what helps them release cleanly without falling apart.
03 -
- Use a cookie scoop to portion the mixture so every bite is the same size and bakes evenly.
- Grease the muffin tin generously and run a small knife around each cup before removing to avoid any heartbreaking breakage.