Cheesy Loaded Hashbrown Bites (Printer-friendly)
Crispy hashbrown cups loaded with melted cheddar, bacon, and scallions. Perfect party finger food.
# What You 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
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
→ Egg
11 - 1 large egg
# How to Make It:
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 gently to firmly pack each one.
04 - Bake for 20 to 25 minutes 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 vanish from the plate within minutes, which is honestly the best compliment any appetizer can receive.
- Everything comes together in one bowl with zero fancy technique, making them foolproof for even the most hesitant cook.
02 -
- Wet hashbrowns will sabotage your crunch, so spend an extra minute pressing them between paper towels before mixing.
- Letting the bites rest before removing them from the tin prevents them from falling apart and burning your fingers in the process.
03 -
- Use a cookie scoop to portion the mixture into the tin so every bite is the same size and bakes evenly.
- If your hashbrowns feel really wet after thawing, spread them on a clean kitchen towel and roll it up to squeeze out every last drop of moisture.