In a large skillet over medium heat, add the ground breakfast sausage. Cook for about 5-7 minutes or until it’s browned and no longer pink, stirring occasionally to break it up. Drain any excess fat and allow the sausage to cool slightly.

In a large mixing bowl, combine the shredded hashbrowns, cooked sausage, beaten eggs, and shredded cheese. Add onion powder, garlic powder, salt, and pepper to taste. Mix everything thoroughly until all ingredients are evenly distributed and coated.

With your hands, take small portions of the mixture and shape them into bite-sized rounds, about the size of a golf ball. Place the formed bites on a parchment-lined tray.

Heat a tablespoon of olive oil in the same skillet over medium heat. Add the bites in batches, cooking for 4-5 minutes per side until golden brown and crispy. Alternatively, preheat your oven to 400°F (200°C) and bake for about 15-20 minutes, flipping halfway.

Once cooked, transfer them to a plate lined with absorbent paper. Optionally, garnish with fresh herbs and serve warm with dipping sauces.