Preheat your oven to 375°F (190°C).

Thaw and chop the frozen hashbrowns, pressing out excess moisture.

Cook the bacon in a skillet over medium heat until crispy, about 5–7 minutes, then crumble.

In a mixing bowl, combine the thawed hashbrowns, crumbled bacon, shredded cheddar cheese, onion powder, garlic powder, dried parsley, black pepper, and salt.

Stir in sour cream, mayonnaise, and Dijon mustard until well mixed.

Form the mixture into bite-sized balls, about one inch in diameter, and place them on a lined baking sheet.

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

Let cool briefly, then serve warm with your favorite dips.