In a skillet over medium heat, crumble the breakfast sausage into the pan. Cook until browned and no longer pink, about 7-10 minutes. Drain grease and set aside to cool slightly.

Add the chopped onion to the same skillet and sauté for 3-5 minutes until translucent and tender.

In a large mixing bowl, combine the cooked sausage and onions with the thawed hashbrowns, cheese, flour, eggs, garlic powder, salt, and pepper. Mix well.

Form the mixture into small balls or patties and place them on a lined baking sheet.

Refrigerate the formed appetizers for about 30 minutes for optimal texture.

Heat vegetable oil in a deep skillet over medium-high heat until it reaches 350°F (175°C).

Carefully add the appetizers into the hot oil in batches, frying for about 2-3 minutes on each side until golden-brown.

Remove the fried appetizers with a slotted spoon and drain on paper towels.

Serve warm on a platter with your choice of dipping sauces.