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Campfire Hash Browns

Campfire hash browns with a golden, crispy crust cooked in a cast iron skillet over a campfire. Frozen hash browns and diced onion are seasoned and cooked until browned, then topped with cheese and green onions if you want.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Hash browns
  • 20 oz frozen hash browns Use the whole bag.
  • 1 onion Dice for even browning.
  • 0.25 cup butter or oil For browning and crisping.
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 0.5 salt and pepper to taste Season to your preference.
  • 1 shredded cheese Optional topping.
  • 1 green onions Optional topping.

Equipment

  • 1 cast iron skillet

Method
 

Cook on the campfire
  1. Heat the butter in a large cast iron skillet over a campfire until it looks melted and shimmering.
  2. Add the frozen hash browns and diced onion, then spread into an even layer so the potatoes contact the skillet.
  3. Season evenly with salt, pepper, garlic powder, and paprika, then leave the layer undisturbed for better browning.
  4. Cook for 15-20 minutes over the campfire, flipping occasionally, until golden brown and crispy with browned edges and patches.
  5. Top with shredded cheese and green onions if desired, then cook just until the cheese softens from the heat.
Serve
  1. Serve hot as a breakfast side dish or as a base for toppings.

Notes

For extra crisp, press the hash brown layer flat right after spreading and keep the skillet hot between flips. Store leftovers in the fridge up to 3 days; reheat in a skillet over medium heat to re-crisp. Freezing is not recommended for best texture. For a dairy-free option, swap butter for oil (and choose dairy-free cheese if using a topping).