If you love hearty, comforting appetizers or breakfast bites that come together fast, these Hashbrown Sausage Bites are about to become a staple in your kitchen. Loaded with shredded potatoes, savory breakfast sausage, and melty cheese, this recipe offers unbeatable flavor with minimal effort ideal for brunch spreads, holiday mornings, or quick party snacks. In just 15 minutes of prep, you’ll have a crave-worthy dish everyone reaches for first.
Table of Contents
Hashbrown Sausage Bites Recipe
Prep, Cook & Serving Info
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 20 bites
- Calories: ~145 per bite
Ingredients
- 2 cups frozen shredded hashbrowns, thawed
- 1 lb breakfast sausage (mild or hot)
- 1 cup shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- Nonstick spray
Instructions
- Preheat your oven to 400°F (204°C). Spray a mini muffin tin generously with nonstick spray.
- In a mixing bowl, combine the thawed hashbrowns, sausage, cheddar, Parmesan, egg, garlic powder, onion powder, paprika, salt, and pepper.
- Use clean hands or a sturdy spatula to mix until fully combined. The mixture should feel cohesive and slightly sticky.
- Scoop rounded tablespoons into each cavity of the mini muffin tin. Press lightly to compact.
- Bake for 22–25 minutes, until the tops are golden and the edges are crisp.
- Let cool in the pan for 5 minutes, then remove with a small offset spatula. Serve warm with dipping sauces like ranch, chipotle mayo, or honey mustard.
Substitutions & Dietary Swaps
- Gluten-Free: These bites are naturally gluten-free just confirm your sausage is certified GF.
- Dairy-Free: Use dairy-free cheddar shreds and omit Parmesan.
- Low-Carb/Keto: Replace hashbrowns with riced cauliflower and increase Parmesan to help bind.
- Sausage Options: Italian sausage adds a herbaceous note; turkey sausage works for a lighter bite.
- Cheese Swap: Pepper Jack creates a spicier, creamier result.
Chef’s Pro Tips for Perfect Hashbrown Sausage Bites
- Thaw hashbrowns fully to ensure even mixing and proper browning.
- Press mixture firmly into the muffin wells to help the bites hold together.
- Use hot sausage for more flavor fat from sausage helps crisp the potatoes.
- Don’t skip Parmesan: it boosts umami and helps create that golden crust.
- Rest after baking: this sets the cheese and prevents crumbling during removal.
Make Ahead, Storage & Reheating
- Make Ahead: Mix and portion the bites up to 24 hours ahead; refrigerate until ready to bake.
- Refrigeration: Store in an airtight container for 3–4 days.
- Freezer: Freeze baked bites up to 3 months. Thaw overnight.
- Reheat: Air fry at 375°F for 4–5 minutes or bake at 350°F for 8–10 minutes.
Troubleshooting & Common Mistakes
- Bites fall apart: Add another tablespoon of Parmesan or slightly more egg.
- Soggy texture: Hashbrowns were not thawed or squeezed dry enough.
- Overly greasy: Select a leaner sausage or blot after baking.
- Dry bites: Add 1–2 tablespoons of sour cream to the mixture.
Flavor Pairings & Serving Suggestions
For additional food-safety information when working with pork products, visit USDA Food Safety.
Hashbrown Sausage Bites
Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C). Generously spray a mini muffin tin with nonstick cooking spray.
- In a large mixing bowl, add the thawed shredded hashbrowns, breakfast sausage, shredded cheddar cheese and grated Parmesan cheese.
- Add the egg, garlic powder, onion powder, smoked paprika, salt and black pepper to the bowl.
- Use clean hands or a sturdy spatula to mix everything together until the sausage, potatoes and cheeses are evenly combined and the mixture feels cohesive.
- Scoop heaping tablespoons of the mixture into each cavity of the mini muffin tin. Press gently with your fingers to compact the mixture so the bites hold together.
- Bake for 22–25 minutes, or until the bites are cooked through, the sausage is no longer pink and the tops and edges are golden and crisp.
- Remove from the oven and let the Hashbrown Sausage Bites cool in the pan for about 5 minutes to set, then carefully loosen and lift them out with a small offset spatula. Serve warm with your favorite dipping sauces.
Notes
FAQs
Can I use fresh potatoes instead of frozen hashbrowns?
Yes! just grate them and squeeze out excess water before mixing.
Can I cook these without a muffin tin?
You can form small patties and bake on a parchment-lined sheet, though they may spread slightly.
How do I prevent sticking?
Use ample nonstick spray or line the wells with silicone muffin liners.
Can I make these spicier?
Use hot sausage, add jalapeños, or swap cheddar for Pepper Jack.
Are these good for meal prep?
Yes! they reheat extremely well and are ideal for grab-and-go breakfasts.
Can I double the recipe?
Absolutely. Bake in batches or use two muffin tins.
What dipping sauces work best?
Ranch, chipotle mayo, BBQ sauce, or honey mustard complement the savoriness beautifully.
Conclusion
These crispy, cheesy Hashbrown Sausage Bites deliver maximum flavor with minimal effort! perfect for busy mornings, brunch gatherings, or party spreads. Try them once and they’ll quickly become a go-to recipe in your rotation. If you enjoyed this recipe, explore more comforting bites in our breakfast collection!