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Campfire Hash Browns

Campfire hash browns with a golden, crispy layer cooked in a cast iron skillet over the campfire. Frozen hash browns and diced onion are seasoned, pan-fried 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: 420
Ingredients Equipment Method Notes

Ingredients
  

Hash browns base
  • 20 oz frozen hash browns Use thawed or frozen; frozen works best for extra crisping.
  • 1 onion Dice small so it softens while the potatoes crisp.
  • 0.25 cup butter or oil Choose butter for flavor or oil for a more neutral taste.
  • salt To taste.
  • pepper To taste.
  • 1 tsp garlic powder Season evenly over the hash browns.
  • 1 tsp paprika Adds color and a mild smoky warmth.
  • shredded cheese Optional topping.
  • green onions Optional topping; slice thin.

Equipment

  • 1 cast iron skillet

Method
 

Cook the potatoes
  1. Heat the butter or oil in a large cast iron skillet over the campfire until melted and shimmering.
  2. Add the frozen hash browns and diced onion, then spread into an even layer so they contact the skillet.
  3. Season with salt, pepper, garlic powder, and paprika, distributing the spices over the surface.
  4. Cook for 15-20 minutes, flipping occasionally, until the hash browns are golden brown and crispy with visible browned edges.
  5. Top with shredded cheese and green onions if desired, then let the cheese melt for 1-2 minutes and serve hot.
  6. Serve hot as a side dish or breakfast base.
Serve
  1. Serve hot as a side dish or breakfast base.

Notes

For the crispiest campfire texture, keep the hash browns spread in a single even layer and flip only occasionally so browned spots can form. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the same cast iron skillet over medium heat until hot and re-crisp. Freezing isn’t recommended because the potatoes lose their crunch. If you want a lighter option, use olive oil instead of butter for a lower saturated-fat swap.