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18) Campfire skillet hash brown potatoes

Print Recipe
Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb frozen shredded hashbrowns thawed
  • One small yellow onion diced (approximately 1 cup)
  • 1 green bell pepper diced
  • 4 tbsp butter or oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 eggs optional
  • 2 tbsp chopped parsley optional

Method
 

  1. Pour oil or place butter in a 10-12 inch cast-iron skillet and heat over medium or over hot coals. Let the butter or oil melt.
  2. Add onion and pepper, cooking for about 4 to 5 minutes, or until they become soft. Then, move them to the side.
  3. For browning evenly, add an even layer of hashbrowns, press it down, and then let it brown without stirring for 6-8 minutes.
  4. If needed, flip the sections, or stir and flatten once more. Add seasoning: paprika, garlic powder, salt, pepper. Leave on heat for another 5–7 minutes.
  5. Create four wells, and if eggs are being used, crack one egg into each well. Cover with foil or a lid, and cook for 4–6 minutes until the eggs are set.
  6. Add a sprinkle of parsley, and serve straight from the skillet.