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Campfire Hash Browns

Campfire hash browns made in a cast iron skillet for golden, crispy skillet potatoes with caramelized onion. Spread into an even layer and flip occasionally until deeply browned, then top 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: 460
Ingredients Equipment Method Notes

Ingredients
  

Frozen hash browns
  • 1 bag (20 oz) frozen hash browns Use straight from frozen for best browning.
Onion and seasonings
  • 1 onion Dice small so it cooks through and sweetens as it browns.
  • 0.25 cup butter or oil Butter adds flavor; oil helps browning—either works.
  • 0.5 tsp salt Add to taste.
  • 0.5 tsp black pepper Add to taste.
  • 1 tsp garlic powder
  • 1 tsp paprika For color and mild smokiness.
Optional toppings
  • 0.33 cup shredded cheese Optional, adds meltiness on top.
  • 0.25 cup green onions Optional, for fresh, mild onion bite.

Equipment

  • 1 cast iron skillet

Method
 

Brown the hash browns
  1. Heat butter or oil in a large cast iron skillet over the campfire until it shimmers and coats the pan surface.
  2. Add frozen hash browns and diced onion, then spread into an even layer so the edges touch the skillet.
  3. Season with salt, black pepper, garlic powder, and paprika, then press the surface lightly for even contact.
  4. Cook for 15-20 minutes over campfire heat, flipping occasionally, until golden brown and crispy.
Finish and serve
  1. Top the hot hash browns with shredded cheese and green onions if desired, then let the cheese melt for about 1-2 minutes.
  2. Serve immediately as a side dish or breakfast base while the outside stays crisp.

Notes

For extra-crispy campfire hash browns, make sure the skillet is well preheated before adding the potatoes and keep the layer spread evenly (thicker spots won’t crisp). Store leftovers in the refrigerator up to 3 days; reheat in a skillet over medium heat until hot and crisp again. Freezing is not recommended for best texture. For a dairy-free swap, use oil instead of butter and skip cheese or use dairy-free shredded cheese.