Cheesy Loaded Hashbrown Bites (Print version)
Crispy golden hashbrown cups loaded with melted cheddar, bacon, and green onions for any gathering.
# What goes in:
→ 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
→ Egg
11 - 1 large egg
# Cooking 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 distributed.
03 - Spoon the hashbrown 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 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.
# Tips from flavorandfeast:
01 -
- These little bites disappear so fast at gatherings that you will want to make a double batch, trust me on this one.
- Everything gets mixed in one bowl and pressed into a muffin tin, making cleanup surprisingly painless for something this delicious.
02 -
- Skipping the step of patting your hashbrowns dry will leave you with soggy bottoms and sad faces, so take the extra minute to press them between paper towels.
- Letting them cool in the tin for a few minutes before removing is not optional, because they firm up as they rest and will fall apart if you rush.
03 -
- For maximum crispiness, let your hashbrowns thaw overnight in the fridge and then squeeze them in a clean kitchen towel to remove every last drop of moisture.
- Finely diced jalapenos folded into the mix or a swap to pepper jack cheese transforms these into something with a serious kick that guests will remember.