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Campfire Hash Browns

Campfire hash browns are skillet potatoes cooked over a campfire until golden brown and crispy. Using a cast iron skillet, frozen hash browns and diced onion get seasoned, pressed into a single layer, and flipped to brown evenly.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Frozen hash browns
  • 20 oz frozen hash browns 1 bag
Onion
  • 1 onion diced
Fat for cooking
  • 0.25 cup butter or oil use butter or oil
Seasonings
  • salt and pepper to taste
  • 1 tsp garlic powder
  • 1 tsp paprika
Optional toppings
  • 1 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 and smells toasty (about 2 minutes). Keep the heat steady so the potatoes start frying immediately.
  2. Add the frozen hash browns and diced onion, then spread into an even layer across the skillet (about 30 seconds). Press lightly so they make full contact for browning.
  3. Season evenly with salt and pepper, garlic powder, and paprika (about 30 seconds). Make sure every bite gets an even dusting.
  4. Cook for 15-20 minutes, flipping occasionally, until golden brown and crispy (about every 4-5 minutes). Use the visual cue of deep golden edges pulling away from the pan.
  5. Top with shredded cheese and green onions if desired (about 1-2 minutes). Cover briefly if you can to melt the cheese.
Serve
  1. Serve hot right away as a side dish or breakfast base. Aim for maximum crunch while the skillet is still hot.

Notes

Pro tip: for the crispiest campfire hash browns, press the first layer firmly and avoid stirring too early—let the underside brown before flipping. Store leftovers in the refrigerator up to 3 days; reheat in a skillet for best texture (avoid microwaving). Freezing is not recommended because the potatoes lose crispness after thawing. Dietary swap: use oil instead of butter for a dairy-free version.