and sides so the potatoes don’t stick and the edges can crisp.
Thaw the frozen shredded hash browns completely. Spread them out on a clean kitchen towel or paper towels and press firmly to remove as much excess moisture as possible. This step is key to getting that golden, crisp exterior instead of a soggy pie.
In a large mixing bowl, stir together the thawed, well-drained hash browns, sour cream, 1 cup of the shredded cheddar cheese, and the melted butter.
