Cheesy Loaded Hashbrown Bites (Print)
Golden shredded potato bites filled with melted cheddar, sour cream, and savory bacon.
# What You Need:
→ Produce
01 - 3 cups frozen shredded hashbrowns, thawed and patted dry
02 - 1/4 cup finely chopped green onions
→ Dairy & Refrigerated
03 - 1 cup shredded sharp cheddar cheese
04 - 1/2 cup sour cream
05 - 2 tbsp unsalted butter, melted
06 - 1 large egg
→ Meat
07 - 1/2 cup cooked bacon, crumbled
→ Pantry
08 - 1/2 tsp garlic powder
09 - 1/2 tsp onion powder
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
# How to Make:
01 - Preheat oven to 400°F. Generously spray a 24-cup mini muffin tin with nonstick cooking spray.
02 - In a large bowl, combine the thawed hashbrowns, shredded cheddar, sour cream, melted butter, crumbled bacon, green onions, garlic powder, onion powder, salt, pepper, and egg. Mix thoroughly until all ingredients are evenly distributed.
03 - Spoon the mixture evenly into the prepared mini muffin tin. Gently press down the filling with a spoon to pack it tightly into each cup.
04 - Bake for 20 to 25 minutes, or until the tops are golden brown and the edges are crispy.
05 - Let the bites cool in the tin for 3 to 5 minutes before removing. Serve warm with optional toppings like sour cream or extra green onions.
# Expert Advice:
01 -
- They are the ultimate handheld breakfast, turning messy hash browns into tidy, poppable bites.
- The crispy edges and gooey cheese center make them impossible to stop eating.
02 -
- Dry the thawed hashbrowns thoroughly with paper towels before mixing, or they will steam instead of crisp.
- Packing the mixture firmly into the muffin cups is the secret to getting them to hold their shape when you bite in.
03 -
- Use a cookie scoop to fill the muffin tins quickly and evenly.
- Run a thin knife around the edges immediately after baking if they feel stuck.