Cheesy Loaded Hashbrown Bites (Print Version)
Crispy potato bites loaded with cheddar, bacon, and onions. The ultimate warm appetizer for any gathering.
# 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 tbsp unsalted butter, melted
→ Meats (optional)
05 - 1/2 cup cooked bacon, crumbled (optional for vegetarian)
→ Vegetables & Aromatics
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 Prepare:
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 (if using), green onions, garlic powder, onion powder, salt, pepper, and egg. Mix until everything is well combined.
03 - Spoon the mixture evenly into the prepared mini muffin tin, pressing gently to pack each cup.
04 - Bake for 20–25 minutes, or until golden brown and crispy on the edges.
05 - Allow bites to cool 3–5 minutes before removing from the tin. Serve warm, with extra sour cream or chopped green onions if desired.
# Expert Advice:
01 -
- These are the ultimate finger food for busy mornings or parties, requiring very little active prep time.
- The combination of gooey cheese and smoky bacon tucked inside a crispy shell is impossible to resist.
02 -
- Do not skip the step of drying the hashbrowns with a towel, or they will steam instead of crisp.
- Wait the full few minutes of cooling time, otherwise they may crumble when you pop them out.
03 -
- Use a cookie scoop to fill the muffin tins quickly and evenly.
- If you are out of bacon, a splash of smoked paprika adds a similar savory depth.