Start by crumbling the breakfast sausage into a large skillet over medium heat. Cook for about 7-10 minutes, stirring occasionally, until the sausage is well-browned and no longer pink. Once cooked, drain any excess grease.

Add the chopped onion to the same skillet and continue cooking for another 3-5 minutes, or until the onion is translucent and tender.

In a large mixing bowl, combine the sausage and onion mixture with the thawed shredded hash browns, shredded cheddar cheese, all-purpose flour, large eggs, garlic powder, salt, and black pepper. Mix everything together until well blended.

Using your hands, form the mixture into small balls or patties, about 1-2 inches in diameter. Place each formed appetizer on a parchment-lined baking sheet.

For a firmer texture, refrigerate the shaped appetizers for about 30 minutes.

In a deep skillet, pour enough vegetable oil to cover the bottom and heat it to 350°F (175°C).

Carefully add the shaped appetizers to the hot oil, frying them in batches for 2-3 minutes per side.

Once cooked, remove the appetizers from the oil and place them on paper towels to drain excess oil. Serve them warm with your choice of dipping sauces.