Preheat your oven to 400°F and line two large, rimmed baking sheets with sheets of parchment paper or coat them generously with nonstick cooking spray.

Transfer your thawed shredded hashbrowns onto a double layer of paper towels or a clean kitchen towel. Press down firmly to flash-evaporate and squeeze away any pooling surface water; removing this excess moisture prevents the raw starches from steaming the balls from the inside out, ensuring a crisp exterior.

In an extra-large mixing bowl, combine the uncooked ground pork sausage, baking mix, cubed cream cheese, shredded cheddar cheese, and the dried hashbrowns.

Use your clean hands or a stand mixer fitted with a dough hook to aggressively mix and knead the elements together until completely uniform. Work the dough until the white streaks of cream cheese and baking mix are integrated cleanly into a cohesive, sticky paste.

Use a 1 ½-inch cookie dough scoop or your hands to portion out the mixture. Compress the dough firmly between your palms, rolling it into compact, uniform 1.5-inch balls so the structures do not fragment or leak cheese while baking.

Arrange the sausage bites on your prepared sheet pans, leaving at least a 1-inch border of space between each ball to allow the hot ambient air to circulate uniformly around the surfaces.

Place the pans on the middle oven racks and bake at 400°F for 20 to 25 minutes. Watch closely and remove from the heat the exact moment the sausage is cooked completely through and the shaggy potato strands on the exterior turn a deep, beautiful golden brown. Let the bites cool flat on the pan for 5 minutes to allow the cheese lipids to stabilize and tighten before serving alongside warm maple syrup or hot sauce.