Start by crumbling the breakfast sausage in a medium skillet, cooking it over medium heat for about 7-10 minutes. Stir occasionally until the sausage is evenly browned and no longer pink. Drain the excess grease.

Add the finely chopped onion to the same skillet with the sausage and sauté for around 3-5 minutes until softened.

In a large mixing bowl, combine the cooked sausage and onions with the frozen shredded hash browns, shredded cheddar cheese, all-purpose flour, eggs, garlic powder, salt, and pepper. Mix until well combined.

Shape small amounts of the mixture into balls or patties, approximately the size of a golf ball, and place on a lined baking sheet.

If time permits, refrigerate the shaped appetizers for about 30 minutes.

Heat vegetable oil in a large skillet over medium heat to about 350°F (175°C).

Carefully add a few of the formed appetizers to the hot oil, frying them in batches for about 2-3 minutes on each side until golden brown.

Remove the appetizers with a slotted spoon and place them on paper towels to drain excess oil. Serve immediately.