Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Thaw hashbrowns in a large bowl ensuring they drain well to avoid excess moisture.

Cook bacon in a frying pan over medium heat until crispy, then crumble into pieces.

In the bowl with hashbrowns, mix in crumbled bacon, cheddar cheese, onion powder, garlic powder, parsley, black pepper, and salt.

In another bowl, whisk together sour cream, mayonnaise, and Dijon mustard until smooth.

Gently fold the creamy mixture into the hashbrown mixture and form bite-sized balls.

Place the shaped bites on the prepared baking sheet.

Bake for 15-20 minutes until golden brown and crispy.

Let cool for a few minutes before serving warm.