Cheesy Loaded Hashbrown Bites (Printable Version)
Crispy 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
→ 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.
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 tops are golden brown and the edges are crisp.
05 - Let the bites rest in the tin for 3 to 5 minutes before carefully removing. Serve warm with additional sour cream or extra chopped green onions on top.
# Expert Tips:
01 -
- They come together with ingredients you probably already have hanging out in your fridge and freezer right now.
- The mini muffin tin does all the shaping work for you, no frying or flipping required.
- They freeze beautifully, so you can make a double batch and have instant crowd pleasers ready whenever you need them.
02 -
- Skipping the step of patting the hashbrowns dry will leave you with soft, steamed bites instead of crispy ones, so press them between paper towels thoroughly.
- Letting them cool those few minutes in the tin is not optional because they firm up as they rest and release much more cleanly.
03 -
- A standard cookie scoop fills each mini muffin cup perfectly with minimal mess and zero guessing.
- Shredding your own cheese from a block melts smoother and tastes better than pre shredded bags, which contain anti caking powders that affect texture.