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Place all of your frozen hash browns into a microwave safe bowl. Microwave for 5-6 minutes or until they have thawed and are easier to work with and mold.
Wash and cut your peppers and onion into a small dice. Dry the ham with a paper towel to get as much moisture off of it as possible.
Once the hash browns have thawed, stir in the tapioca flour (or corn starch), seasoned salt, peppers, onions, ham, and cheese.
Spray a small ramekin or dish with a bit of oil and pack the potatoes into shape. You will want to pack them densely.
Hit the ramekin upside down against the counter top or your hand lightly to release the hash brown. If you find that they aren't staying together you can add more starch.
You can cook these in advanced or freeze them as they are now. If you are going to freeze, place them on a sheet pan and flash freeze them to solidify.
If you choose to cook them in advance, preheat your air fryer to 400°F. Place the hash browns in the air fryer in a single layer, cooking in batches if necessary.
Cook for 12-15 minutes, flipping half way and spraying the underside with a bit of oil.
Once the hash browns have frozen solid if not precooking or have cooled if you did precook, add them to a ziplock bag, remove the air and freeze.
To reheat, use the air fryer if you want to keep them crispy.