Preheat your oven to 375°F (190°C).

Thaw the frozen hashbrowns completely and chop them into smaller, bite-sized pieces.

In a large skillet, cook the bacon over medium heat until crispy, about 5-7 minutes.

In a large mixing bowl, combine the hashbrowns, crumbled bacon, shredded cheese, onion powder, garlic powder, dried parsley, black pepper, and salt.

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

Pour the creamy mixture into the dry ingredients and gently fold them together until well combined.

Form the mixture into small balls and place them on a baking sheet lined with parchment paper.

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

Allow to cool for a few minutes before serving with dipping sauces.