1. Prepare the Hash Browns
After thawing, place the hash browns in a clean kitchen towel or several layers of paper towels. Squeeze out as much moisture as possible.
Removing excess water helps the casserole bake up fluffy instead of watery.
2. Whisk the Eggs
In a large bowl, whisk together the eggs, garlic powder, salt, and pepper until well combined and slightly frothy.
3. Assemble the Casserole
Preheat the oven to 400°F (200°C).
Lightly grease a 9 × 13-inch baking dish.
Spread the dried hash browns evenly across the bottom of the dish.
Sprinkle 1 cup of the cheddar over the potatoes.
Pour the egg mixture evenly over the top.
Finish with the remaining 1 cup of cheese.
If desired, sprinkle with smoked paprika.
4. Bake
Bake for 25–30 minutes, or until the edges are golden brown and the center is fully set.
A knife inserted into the center should come out clean.
5. Rest
Allow the casserole to rest for 10 minutes before slicing.
Resting helps the eggs finish setting and makes the casserole easier to cut into neat squares.
