Preheat oven to 400°F (200°C). Lightly grease a 9-inch pie dish with a bit of butter.

Combine the thawed hash browns and melted butter in a large bowl. Season with a pinch of salt and pepper.

Press about two-thirds of the potato mixture evenly across the bottom of the pie dish to form the base. With the remaining potatoes, create a lattice or rustic over-top crust by carefully arranging strands in a crisscross pattern.

Place the crust in the freezer for 10 minutes to firm up, then pop into the preheated oven and bake until the edges turn golden, about 12–15 minutes. Remove and reduce oven temperature to 350°F (175°C).

While crust bakes, whisk together eggs, milk, garlic powder, onion powder, and a generous pinch of salt and pepper in a mixing bowl.

Layer half the cheeses and all the crumbled bacon onto the par-baked crust. Pour the egg mixture over, then sprinkle the remaining cheeses on top.

Bake at 350°F (175°C) until the center is set and the cheese is bubbly, about 30–35 minutes. Let rest 10 minutes before slicing.