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Campfire Hash Browns

Campfire hash browns made in a cast iron skillet for golden, crispy skillet potatoes with onion. Frozen hash browns cook until browned and crunchy, then optional cheese and green onions go on top.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Campfire Hash Browns
  • 1 bag (20 oz) frozen hash browns Frozen hash browns, thawed or straight from frozen.
  • 1 onion Dice the onion into small pieces so it distributes evenly.
  • 0.25 cup butter or oil Use butter for flavor or oil for higher browning.
  • salt Season to taste.
  • pepper Season to taste.
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 0.25 cup shredded cheese Optional topping; add near the end so it melts.
  • 0.25 cup green onions Optional topping; sprinkle right before serving.

Equipment

  • 1 cast iron skillet

Method
 

Cook the hash browns
  1. Heat the butter or oil in a large cast iron skillet over the campfire until it looks glossy and starts to sizzle at the edges.
  2. Add the frozen hash browns and diced onion, then spread them into an even layer so they contact the hot pan.
  3. Season with salt, pepper, garlic powder, and paprika, then press the mixture lightly to encourage browning.
  4. Cook for 15-20 minutes over steady campfire heat, flipping occasionally, until the hash browns are golden brown and crisp with browned spots.
  5. Top with shredded cheese and green onions if desired, then cover the skillet for 1-2 minutes until the cheese melts.
  6. Serve hot straight from the skillet as a side dish or breakfast base.

Notes

For extra crisp edges, keep the hash browns in a single even layer and avoid stirring too often until they’ve browned. Store leftovers in the refrigerator up to 3 days in a sealed container; reheat in a skillet over medium heat to re-crisp. Freezing isn’t recommended because the texture can soften. For a lighter option, use olive oil instead of butter.