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Campfire Hash Browns

Campfire hash browns with golden, crispy potatoes cooked in a cast iron skillet over the fire. Frozen hash browns and diced onion are seasoned and cooked until brown and crunchy, then finished with optional cheese and green onions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Campfire hash browns
  • 1 bag (20 oz) frozen hash browns Frozen hash browns for easy, crispy camp-style cooking.
  • 1 onion Dice for even caramelization with the potatoes.
  • 0.25 cup butter or oil Use butter for richer flavor or oil for a higher smoke point over the fire.
  • 1 tsp garlic powder
  • 1 tsp paprika
  • salt To taste.
  • pepper To taste.
  • shredded cheese Optional topping.
  • green onions Optional topping.

Equipment

  • 1 cast iron skillet

Method
 

Cook on the campfire
  1. Heat the butter or oil in a large cast iron skillet over the campfire until shimmering.
  2. Add the frozen hash browns and diced onion, then spread them into an even layer so they brown at the edges.
  3. Season with salt and pepper, garlic powder, and paprika, then press the layer lightly so the seasonings stick.
  4. Cook for 15-20 minutes, flipping occasionally, until the hash browns are golden brown and visibly crispy.
  5. Top with shredded cheese and green onions if desired, then cover the skillet for 1-2 minutes just to melt and finish.
  6. Serve hot as a side dish or breakfast base, with extra cheese or green onions if you like.

Notes

For maximum crisping, keep the potatoes in a single even layer and avoid stirring too often—flip only when the bottom has browned. Store leftovers in the refrigerator up to 3 days; reheat in the same cast iron skillet over medium heat until hot and crisp again. Freezing isn’t recommended because the texture softens. For a lighter option, use 1/4 cup olive oil instead of butter.