Preheat oven to 375°F (190°C). Lightly grease a mini muffin tin.

In a large bowl, combine hashbrowns, cooked sausage, cheddar cheese, Parmesan cheese, eggs, milk, garlic powder, onion powder, salt, black pepper, and parsley. Stir until well mixed.

Scoop the mixture into the mini muffin tin, filling each cup about three-quarters full.

Bake for 20-25 minutes or until golden brown and crispy on the edges.

Let cool for a few minutes before removing from the tin. Serve warm with your favorite dipping sauce.