Instructions

1. Preheat oven to 350°. Combine hash browns, flour, salt, Italian seasoning and crushed red pepper (if using). Mix well.
2. Press one teaspoon of the hash brown mixture into each mini-muffin compartment, being sure to completely cover just the bottom. Bake for 20 minutes.
3. Heat the mashed potatoes according to package directions. Fold in six ounces of cooked and crumbled bacon or sausage, reserving the remaining two ounces for garnish. (Don't eat it all!)
4. In a medium bowl, combine sour cream, sriracha, juice & zest. Stir until well mixed and set aside.
5. Transfer hash brown discs to a baking sheet lined with parchment paper. Sprinkle the cheddar cheese over each hash brown disc. Return to the oven for five minutes.
6. Transfer the sriracha sour cream to a zip-top plastic bag. Snip a small corner from one side at the bottom of the bag. Drizzle sriracha sour cream over each hash brown disc.
7. Garnish with the remaining bacon or sausage, followed by the green onion.
8. Have riot gear on standby for when your friends storm the table for more of this potato-bacon goodness.