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Crispy Loaded Hashbrown Bites

Close-up of freshly baked loaded hashbrown bites topped with cheese, bacon, sour cream, and chives in a muffin tin.
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Make these easy, bite-sized potato appetizers using a muffin tin. These crispy hashbrown cups are loaded with cheese and bacon for a perfect game day snack or savory breakfast bite.

Ingredients

Scale
  • 2 cups frozen shredded hashbrowns, thawed and squeezed very dry
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup cooked, crumbled bacon
  • 1/4 cup sour cream
  • 2 tablespoons chopped fresh chives

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a 12-cup mini muffin tin.
  2. In a medium bowl, toss the dried hashbrowns with olive oil, salt, and pepper until coated.
  3. Press about 2 tablespoons of the seasoned hashbrown mixture firmly into the bottom and up the sides of each muffin cup to form a cup shape.
  4. Bake the hashbrown cups for 15 minutes until the edges start to look golden brown.
  5. Remove the tin from the oven. Divide the shredded cheddar cheese and crumbled bacon evenly among the hashbrown cups.
  6. Return the tin to the oven and bake for another 5 to 7 minutes, or until the cheese is melted and bubbly.
  7. Let the bites cool in the tin for 5 minutes before carefully removing them.
  8. Top each bite with a small dollop of sour cream and a sprinkle of fresh chives before serving.

Notes

  • Squeeze as much moisture as possible from the thawed hashbrowns; this step is key for crispy results.
  • For an air fryer option, place the formed hashbrown cups on a lined air fryer basket and cook at 375 degrees Fahrenheit for 10-12 minutes, then add toppings and cook for 2 more minutes.
  • You can prepare the hashbrown cups ahead of time and store them in the refrigerator for up to 24 hours before baking.

Nutrition

Find it online: https://cravybite.link/loaded-hashbrown-bites-recipe/