Description
These irresistibly crispy on the outside, tender on the inside hashbrown bites are packed with savory bacon, sharp cheddar, and fresh scallions. Perfect as a quick snack, brunch staple, or versatile side dish for any meal.
Ingredients
- 30 oz (approx. 850g) frozen shredded hashbrowns, thawed
- 8 oz sharp cheddar cheese, shredded
- 4 oz Monterey Jack cheese, shredded
- 8 slices bacon, cooked crispy and crumbled
- 4 large scallions, thinly sliced (green and white parts)
- 2 large eggs, lightly beaten
- 2 tbsp all-purpose flour
- 1 tsp salt
- ½ tsp freshly ground black pepper
- Cooking spray or oil for greasing
Instructions
- 1. Prep Hashbrowns: Thaw frozen hashbrowns completely. Place them in a clean kitchen towel and squeeze out as much moisture as aggressively as possible. Preheat oven to 400°F (200°C). Lightly grease a 12-cup muffin tin (or two, if making a larger batch).
- 2. Combine Ingredients: In a large mixing bowl, combine the thoroughly drained hashbrowns, shredded cheeses, crumbled bacon, sliced scallions, beaten eggs, flour, salt, and pepper. Mix until all ingredients are well incorporated.
- 3. Form Bites: Using a tablespoon or small cookie scoop, fill each muffin tin cavity with the hashbrown mixture. Press down firmly to make compact bites.
- 4. Bake: Bake for 20-25 minutes, or until the bites are golden brown and crispy around the edges. Let cool in the muffin tin for 5 minutes before removing carefully. Serve warm.
- 5. Optional Extra Crisp: For even crisper bites, remove from muffin tin after initial bake and place directly on a baking sheet. Bake for an additional 5-10 minutes, watching carefully.
- Prep Time: 15 mins
- Cook Time: 25 mins