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Campfire Hash Browns

Campfire hash browns with golden, crispy skillet potatoes cooked in a cast iron pan over a campfire. Frozen hash browns and diced onion are seasoned and flipped until browned, then optionally topped with 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: 340
Ingredients Equipment Method Notes

Ingredients
  

Hash browns
  • 1 bag (20 oz) frozen hash browns Use shredded frozen hash browns for quick campfire cooking.
  • 1 onion Dice so it spreads evenly through the potatoes.
  • 0.25 cup butter or oil Choose either for browning; butter adds classic flavor.
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 salt To taste; season throughout cooking for best flavor.
  • 1 pepper To taste.
  • 0.33 cup shredded cheese Optional topping.
  • 0.25 cup green onions Optional garnish.

Equipment

  • 1 cast iron skillet

Method
 

Campfire skillet hash browns
  1. Heat butter in a large cast iron skillet over the campfire until melted and shimmering.
  2. Add hash browns and onion, then spread them into an even layer so the surface makes contact with the skillet.
  3. Season with salt, pepper, garlic powder, and paprika, distributing the spices across the potatoes for even flavor.
  4. Cook for 15-20 minutes, flipping occasionally, until golden brown and visibly crispy at the edges.
  5. Top with shredded cheese and green onions if desired, then cover the skillet for 1-2 minutes until the cheese softens.
  6. Serve hot as a side dish or breakfast base.

Notes

For maximum crispiness, keep the hash browns in an even layer and flip only occasionally so the first side can form a crust. Store leftovers in the refrigerator up to 3 days; reheat in a hot skillet until crisp again. Freeze is not recommended because thawed potatoes can turn soft. If you want a dairy-free option, use oil instead of butter and skip the cheese or use a dairy-free meltable substitute.