Cheesy Loaded Hashbrown Bites (Printable)
Crispy golden hashbrown cups loaded with melted cheddar, bacon, and green onions for any gathering.
# 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 (omit for vegetarian)
→ 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
→ Binder
11 - 1 large egg
# Steps:
01 - Preheat oven to 400°F. Generously coat a 24-cup mini muffin tin with nonstick cooking spray.
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, black pepper, and egg. Stir until all ingredients are evenly incorporated.
03 - Spoon the mixture evenly into each cup of the prepared mini muffin tin, pressing down gently to firmly pack each one.
04 - Bake for 20 to 25 minutes, or until the 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 chopped green onions on top if desired.
# Expert Tips:
01 -
- They are bite sized which means you can eat seven of them and nobody counts.
- Everything mixes in one bowl and presses into a muffin tin so cleanup is almost nonexistent.
02 -
- Skipping the step where you pat the hashbrowns dry will leave you with soft gummy bites that fall apart and nobody wants that after all your effort.
- Letting them cool in the tin for a few minutes is not optional because they firm up and release cleanly instead of crumbling into pieces.
03 -
- Use a potato ricer or wrap the thawed hashbrowns in a clean kitchen towel and twist hard to squeeze out every drop of moisture you possibly can.
- Press the mixture into the muffin cups a little above the rim because they shrink slightly while baking and you want them to look full and generous.