Preheat your oven to 375°F (190°C).

Thaw the frozen hashbrowns for about 10 minutes, then chop into smaller pieces.

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

In a large bowl, combine thawed hashbrowns, crumbled bacon, shredded cheddar, onion powder, garlic powder, dried parsley, black pepper, and salt. Mix well.

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

Fold the creamy mixture into the hashbrown mixture until evenly distributed.

Shape the mixture into small, bite-sized balls and place on a parchment-lined baking sheet.

Bake for 15 to 20 minutes or until golden brown and crispy.

Allow to cool slightly, then serve warm.