Cheesy Loaded Hashbrown Bites (Printable)
Golden potato bites loaded with sharp cheddar, bacon, and onions.
# 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 tbsp unsalted butter, melted
→ Meats
05 - 1/2 cup cooked bacon, crumbled
→ Produce
06 - 1/4 cup finely chopped green onions
→ Pantry
07 - 1/2 tsp garlic powder
08 - 1/2 tsp onion powder
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
→ Egg
11 - 1 large egg
# How-To Steps:
01 - Preheat oven to 400°F. Spray a 24-cup mini muffin tin with nonstick cooking spray.
02 - In a large bowl, combine hashbrowns, shredded cheddar, sour cream, melted butter, bacon, green onions, garlic powder, onion powder, salt, pepper, and egg. Mix until well combined.
03 - Spoon the mixture evenly into the prepared mini muffin tin, pressing gently to pack each cup.
04 - Bake for 20 to 25 minutes, or until golden brown and crispy on the edges.
05 - Allow bites to cool for 3 to 5 minutes before removing from the tin. Serve warm with extra sour cream or chopped green onions if desired.
# Expert Advice:
01 -
- They are incredibly addictive, blending a crispy exterior with a soft, cheesy center that everyone fights over.
- The preparation is faster than flipping pancakes, giving you more time to enjoy your coffee.
02 -
- Excess water in the potatoes is the enemy, so use a clean kitchen towel to wring them out thoroughly.
- Greasing the muffin tin aggressively is the only way to ensure those crispy edges release intact.
03 -
- If you are using fresh potatoes instead of frozen, grate them and soak them in cold water for 30 minutes to remove starch.
- Letting them cool in the pan for the full 5 minutes is crucial or they will fall apart when you try to pop them out.