Go Back

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 crisp up with butter, garlic powder, and paprika for a hearty camping breakfast.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bag (20 oz) frozen hash browns
  • 1 onion diced
  • 0.25 cup butter or oil use what you prefer; for greasing and crisping
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 0.5 cup shredded cheese optional
  • 0.25 cup green onions optional

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 shimmers, showing it’s hot enough to crisp the potatoes.
  2. Add the frozen hash browns and diced onion, then spread everything into an even layer so the surface can brown.
  3. Season with salt, black pepper, garlic powder, and paprika, then press the layer down lightly for better browning.
  4. Cook for 15-20 minutes, flipping occasionally with a spatula until the hash browns are golden brown and visibly crisp at the edges.
Finish and serve
  1. Top with shredded cheese and green onions if desired, then cook just until the cheese melts slightly, about 1-2 minutes.
  2. Serve the campfire hash browns hot as a breakfast base or side dish.

Notes

Pro tip: for maximum crisping, don’t stir too often—spread in a tight even layer and flip only when the underside is deeply golden. Store leftovers in the refrigerator up to 3 days and reheat in a skillet until hot and crisp again. Freezing isn’t recommended because the texture softens. For a lower-fat option, use a smaller amount of oil (or choose a lighter fat) while keeping the same seasoning for flavor.