Preheat the oven to 375°F (190°C).

Thaw the frozen hashbrowns and chop them into small pieces.

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

In a bowl, mix the thawed hashbrowns, crumbled bacon, cheddar cheese, onion powder, garlic powder, dried parsley, black pepper, and salt until well combined.

In another bowl, whisk together sour cream, mayonnaise, and Dijon mustard until smooth.

Combine the creamy mixture with the dry ingredients and mix until fully combined.

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

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