Preheat your oven to 400°F (200°C).

Take the package of frozen hashbrowns and place them in a large mixing bowl.

Allow the hashbrowns to thaw for about 10 minutes or until they are soft and slightly pliable.

Once thawed, use your hands or a spoon to break up the hashbrowns into smaller, bite-sized pieces.

Add the shredded cheddar cheese to the hashbrowns, making sure it is evenly distributed throughout the mixture.

Sprinkle the crumbled bacon over the hashbrowns and cheese, mixing gently.

Add the onion powder, garlic powder, dried parsley, black pepper, and salt to the mixture, stirring until evenly dispersed.

In a separate small bowl, combine the sour cream, mayonnaise, and Dijon mustard, mixing until smooth.

Pour the sour cream mixture over the hashbrowns and bacon, stirring everything together until evenly coated.

Line a baking sheet with parchment paper or a silicone baking mat.

Scoop out small portions of the mixture and form them into bite-sized balls, placing each one on the prepared baking sheet.

Place the baking sheet in the preheated oven, leaving space between each bite.

Bake the bites for 20 to 25 minutes, or until golden brown and crispy on the outside.

Carefully remove the baking sheet and let the party bites cool for a few minutes before serving.