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Campfire Hash Browns

Campfire hash browns with golden, crispy skillet potatoes are made right over a campfire using a cast iron skillet. Frozen hash browns and diced onion cook until browned, then get flipped for an even crunch.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Hash browns
  • 1 bag (20 oz) frozen hash browns Use frozen for best crisping.
  • 1 onion Dice the onion for even distribution.
  • 0.25 cup butter or oil Butter adds flavor; oil helps crisp.
  • 1 salt and pepper to taste Season gradually as they cook.
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 0.33 cup shredded cheese Optional topping.
  • 2 tbsp green onions Optional topping.

Equipment

  • 1 cast iron skillet

Method
 

Cook the crispy hash browns
  1. Heat butter or oil in a large cast iron skillet over a campfire until it shimmers and coats the pan surface.
  2. Add frozen hash browns and diced onion, then spread into an even layer across the skillet so they contact the hot metal.
  3. Season with salt, pepper, garlic powder, and paprika, sprinkling evenly over the hash browns.
  4. Cook for 15-20 minutes, flipping occasionally, until the potatoes are golden brown and visibly crisp at the edges.
  5. Top with shredded cheese and green onions if desired, then cover briefly for 1-2 minutes just until the cheese melts.
  6. Serve hot straight from the skillet as a side dish or breakfast base.

Notes

For maximum crunch, keep the hash browns in a tight, even layer and flip only when they’re well-browned so they release cleanly from the skillet. Store leftovers in the refrigerator up to 3 days; reheat in a hot skillet until crisp. Freezing isn’t recommended because the texture softens after thawing. For a lighter option, use oil instead of butter.