Add the partially thawed hash browns into a baking dish. Melt 4 tbsp of salted butter and season the butter with ½ tsp salt and ½ tsp cracked black pepper. Mix that together until combined and pour the butter over the hash browns. Toss the butter and the hash browns together and add another ½ tsp salt and ½ tsp cracked black pepper over the hash browns. Sprinkle the freshly shredded cheddar cheese over the hash browns and toss the hash browns and the cheese together until incorporated.

In a large measuring cup or bowl, add sour cream and cream of celery soup. Whisk that together until combined and add that mixture over the hash browns and cheese. Fold that all together until everything is combined.

Then, shake the breadcrumbs evenly over the top. Lastly, chop up 4 tbsp salted butter into little pieces and add those butter crumbles evenly over the breadcrumbs.

Bake it in the oven at 350°F for 1 hour. Enjoy!