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Baking the mini hash bites is where the magic happens. This process transforms the raw ingredients into golden, crispy bites that are bursting with flavor. To achieve the desired texture, preheat your oven to 375°F (190°C). The ideal hash bites should be crisp on the outside while remaining tender and moist inside. As the turkey bacon cooks, it will render some fat, which will help the potatoes achieve a delightful crunch.

Mini Turkey Bacon Hash Bites

Discover the ultimate savory snack with these Mini Turkey Bacon Hash Bites! Bursting with the crispy goodness of turkey bacon, fluffy russet potatoes, and vibrant veggies, they're perfect for any occasion—be it breakfast, brunch, or game day. These bites are not only healthy, thanks to lean turkey bacon and nutrient-rich vegetables, but also incredibly delicious. Easy to make and customizable to suit your tastes, they offer a delightful blend of flavors and textures in every bite. Enjoy them on their own or pair with dips for an elevated experience!
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Ingredients
  

1 pound russet potatoes, peeled and diced into small cubes

6 ounces turkey bacon, chopped into small pieces

1 cup shredded sharp cheddar cheese

1/2 small onion, finely diced

1/2 cup red bell pepper, finely diced

2 large eggs

2 tablespoons fresh parsley, chopped (or 1 tablespoon dried)

1 teaspoon garlic powder

1/2 teaspoon paprika

Salt and pepper to taste

Non-stick cooking spray

Optional: sour cream or Greek yogurt for serving

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C) and generously grease a mini muffin tin with non-stick cooking spray. Set aside.

    Cook the Potatoes: In a large pot, add the diced potatoes and cover them with salted water. Bring this to a boil over high heat. Once boiling, reduce the heat and let the potatoes simmer for about 8-10 minutes, or until they are just tender but not falling apart. Drain the potatoes and let them cool for a few minutes.

      Cook the Turkey Bacon: Heat a skillet over medium heat and add the chopped turkey bacon. Cook for about 5-7 minutes, stirring occasionally, until crispy. Once cooked, transfer the bacon to a paper towel-lined plate to absorb excess grease.

        Sauté the Vegetables: In the same skillet that you used for the bacon (with a little of the leftover grease if desired), add the diced onion and red bell pepper. Sauté for 3-4 minutes until the vegetables are softened and fragrant. Remove from heat and set aside.

          Combine the Mixture: In a large mixing bowl, combine the cooled, drained potatoes, crispy turkey bacon, sautéed onion and bell pepper, shredded cheddar cheese, eggs, garlic powder, paprika, chopped parsley, and season generously with salt and pepper. Mix everything together until all ingredients are evenly incorporated.

            Fill the Muffin Tin: Using a spoon, fill each cup of the prepared muffin tin with the potato mixture, filling each well about three-quarters of the way full to allow space for rising.

              Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

                Cool & Serve: Once baked, remove the muffin tin from the oven and let the mini bites cool for about 5 minutes. Carefully remove each bite from the tin using a small knife or spoon. Serve warm with a dollop of sour cream or Greek yogurt on the side, if desired.

                  Prep Time: 15 mins | Total Time: 45 mins | Servings: 24 mini bites

                    Presentation Tips:

                      Serve the Mini Hash Bites on a colorful platter with fresh parsley sprigs for garnish. Pair with a small bowl of sour cream or Greek yogurt for dipping, making the dish not only delicious but visually appealing as well.