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Campfire Hash Browns

Campfire hash browns made in a cast iron skillet over a campfire—golden, crispy, and evenly browned with occasional flips. Loaded with diced onion and seasoned with garlic powder and paprika for classic skillet potato flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Campfire hash browns base
  • 1 bag (20 oz) frozen hash browns
  • 1 onion diced
  • 0.25 cup butter or oil
  • 0.25 tsp salt and pepper to taste
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 cup shredded cheese optional
  • 0.25 cup green onions optional

Equipment

  • 1 cast iron skillet

Method
 

Cook over the campfire
  1. Heat the butter or oil in a large cast iron skillet over the campfire until it shimmers.
  2. Add the frozen hash browns and the diced onion, then spread everything in an even layer so it contacts the pan.
  3. Season with salt and 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 browned edges.
  5. Top with shredded cheese and green onions if desired, then cover briefly just until the cheese melts and looks glossy.
Serve
  1. Serve the campfire hash browns hot as a side dish or breakfast base, with the crispiest potatoes on top.

Notes

For the crispiest campfire hash browns, don’t stir too often—let them sit in one place long enough to brown before flipping. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a skillet over medium heat to re-crisp. Freezing isn’t recommended for best texture. For a lighter option, use a neutral oil instead of butter.