Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C).
- Thaw and drain frozen hashbrowns, then place in a large mixing bowl.
- Cook bacon in a frying pan until crispy, about 6-8 minutes; crumble when done.
- Mix crumbled bacon, shredded cheddar, onion powder, garlic powder, dried parsley, black pepper, and salt with hashbrowns.
- Add sour cream, mayonnaise, and Dijon mustard to the mixture and stir until incorporated.
- Form the mixture into small balls and place on a greased baking sheet.
- Bake for 15-20 minutes until golden brown and crisp.
- Cool for a few minutes before serving warm.
Nutrition
Notes
Store leftovers in an airtight container for up to 3 days; can freeze for up to 3 months.
