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Campfire Hash Browns

Campfire hash browns with golden, crispy skillet potatoes cooked in a cast iron pan over a campfire grate. Frozen hash browns and diced onion get seasoned, flattened, and flipped until browned and crunchy at the edges.
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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
  

Frozen hash browns and aromatics
  • 1 bag (20 oz) frozen hash browns Use any plain frozen hash brown style potatoes.
  • 1 onion Dice to small, even pieces so it cooks through.
  • 0.25 cup butter or oil Choose butter for richer flavor or oil for a higher smoke point outdoors.
  • 1 tsp garlic powder Seasoning for savory, camp-friendly flavor.
  • 1 tsp paprika Adds color and mild smoky sweetness.
  • 0.25 tsp salt To taste; start lightly and adjust after browning begins.
  • 0.25 tsp pepper To taste; freshly ground works best.
  • 0.5 cup shredded cheese Optional topping; add at the end to melt.
  • 0.25 cup green onions Optional garnish; slice for fresh bite.

Equipment

  • 1 cast iron skillet

Method
 

Cook over campfire
  1. Heat the butter or oil in a large cast iron skillet over the campfire until it shimmers and coats the pan.
  2. Add the frozen hash browns and diced onion, then spread them into an even layer so they contact the hot surface.
  3. Season with salt, pepper, garlic powder, and paprika, sprinkling evenly across the potatoes.
  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 cook 1-2 minutes more until the cheese melts.
  6. Serve hot as a side dish or breakfast base.

Notes

For maximum crunch, keep the potatoes in a single even layer and avoid constant stirring—flip only occasionally so they form a crust. Refrigerate leftovers in an airtight container up to 3 days and reheat in a skillet to re-crisp. Freezing is not recommended because the texture softens after thawing. If you want a lighter option, use a measured amount of oil instead of butter for a reduced-fat version.