Preheat your oven to 375°F (190°C).

Let the frozen hashbrowns thaw completely and chop them into smaller pieces.

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

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

Add sour cream, mayonnaise, and Dijon mustard to the mixture and mix until smooth.

Take small portions and form bite-sized balls about 1 inch in diameter, placing them on a lined baking sheet.

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

Let them cool slightly on the baking sheet before serving.