Preheat the oven to 400 degrees F and line a large rimmed half sheet baking pan with parchment paper.
Pour the thawed shredded hash brown potatoes in a large bowl. Whisk the eggs in a small bowl then pour over the potatoes. Add the shredded cheese, salt, cumin, thyme and garlic powder. Toss to coat. Then pour the melted butter over the top and toss to coat again.
Spread the potato mixture evenly over the baking sheet. Place in the oven and bake for approximately 40 minutes. Cut into squares and serve warm.
Keep leftover hash browns stored in an airtight container in the fridge for up to 4 days. To freeze, wrap hash browns in plastic wrap and store in a freezer-safe container for up to 3 months.