Cheesy Loaded Hashbrown Bites (Print Page)
Crispy golden hashbrown cups loaded with melted cheddar, bacon, and green onions 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 tablespoons unsalted butter, melted
→ Meats (Optional)
05 - 1/2 cup cooked bacon, crumbled (omit for vegetarian version)
→ 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), green onions, garlic powder, onion powder, salt, black pepper, and egg. Stir until all ingredients are evenly distributed.
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 crisp up beautifully in a mini muffin tin without any deep frying, so you get that golden crunch without the mess.
- Every single bite pulls apart with a gooey cheese center that makes people close their eyes and smile.
02 -
- If you skip patting the hashbrowns dry, the extra moisture will steam the bites from the inside and you will end up with soft, pale cups instead of crispy ones.
- Letting them cool those few minutes in the pan is not optional because they firm up as they sit and release much more cleanly when they have set.
03 -
- Use a small cookie scoop to portion the mixture evenly so every bite finishes cooking at exactly the same time.
- Run a thin knife around the edge of each cup right after removing from the oven while the cheese is still molten and releases easily.