How to Get Crisp Edges
Thaw the shredded hash browns and blot away any excess moisture before mixing. Grease the bottoms and sides of the muffin cups, then press the potato mixture firmly into each cup so the shreds make good contact with the pan.
How to Remove the Bites from the Pan
Let the bites rest for 5 minutes after baking. Run a thin spatula or butter knife around each edge, then lift the bites out gently. Serve warm as an appetizer or alongside scrambled eggs.
Southern 3-Ingredient Cheesy Hashbrown Bites Recipe Card
Mini shredded potato bites with melted sharp cheddar and crisp, golden edges.
- Prep time — About 10 minutes once the hash browns are thawed
- Bake time — 22 to 26 minutes
- Rest time — 5 minutes
- Yield — 24 mini bites
Ingredients
- 1 bag (20 ounces) frozen shredded hash browns, thawed
- 2 cups shredded sharp cheddar cheese
- 2 large eggs
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a 24-cup mini muffin pan.
- Blot away any excess moisture from the thawed hash browns. In a large bowl, stir together the hash browns, cheddar, and eggs until evenly combined.
- Divide the mixture among the muffin cups and press it firmly into each cup with the back of a spoon.
- Bake for 22 to 26 minutes, until the tops are golden, the edges are crisp, and the centers reach 160°F (71°C).
- Let the bites cool in the pan for 5 minutes. Loosen the edges gently, lift the bites out, and serve warm.