Preheat your oven to 375°F (190°C).

Allow frozen hashbrowns to thaw completely and chop into smaller, bite-sized pieces.

Cook bacon in a skillet over medium heat until crispy, about 8-10 minutes. Crumble once cool.

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

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

Form tablespoon-sized balls and place them on a lined baking sheet.

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

Let them cool for a few minutes before serving.