Whether we’re camping or at home, crispy hash browns are one of my absolute favorite breakfast foods to have. Paired with some eggs and fruit, I could probably eat them every day.
The best way I’ve found to make crispy hash browns is with a cast iron skillet. With a pre-seasoned skillet and some basic ingredients, you can make these cheesy cast iron skillet hash browns.
Jump to the recipe below or keep reading for cooking tips that will make this cast iron skillet breakfast dish even better.
Crispy Cast Iron Skillet Hash Browns with Cheese
Crispy Hash Browns with Cheese Ingredients
For this recipe, you’ll need the following ingredients:
- 3 cups shredded potatoes
- 1/2 cup shredded white onion
- 1 cup cheddar jack cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
Cast Iron Cheesy Hash Browns Recipe
This recipe was prepared indoors on a stove top. However, there’s no reason why you couldn’t make this over open flame while camping. Be sure to preheat the cast iron skillet and use a bit more butter if you’re concerned about sticking or flare ups.
Pat the potatoes and onions dry.
Combine the shredded potatoes, onion, shredded cheddar cheese, garlic powder, rosemary, salt, and pepper to a large bowl. Mix until thoroughly combined.
Heat the olive oil and butter in a large cast iron skillet over medium heat until the butter has fully melted. Carefully swirl the skillet to evenly coat the bottom.
Add the potatoes to the skillet in four separate “patties.” Cook until golden brown on the bottom, approximately 4-5 minutes before flipping. Cook for another 4-5 minutes, or until golden brown and crispy on both sides.
Work in batches if you need to (depending on the size of your skillet.) Add more olive oil as needed.
Remove from heat and transfer the hash browns to individual plates. Serve with eggs, fruit, meat, etc. Enjoy!
Crispy hash browns made with cheese in a cast iron skillet
- 3 Cups Shredded Potatoes Patted Dry
- 1/2 Cup Shredded White Onions Patted Dry
- 1 Cup Cheddar Jack Cheese Shredded
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Dried Rosemary
- Salt and pepper To Taste
- 2 Tbsp Extra Virgin Olive Oil (More if needed)
- 2 Tbsp Unsalted Butter
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Combine the shredded potatoes, onion, shredded cheddar cheese, garlic powder, rosemary, salt, and pepper to a large bowl. Mix until thoroughly combined.
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Heat the olive oil and butter in a large cast iron skillet over medium heat until the butter has fully melted. Carefully swirl the skillet to evenly coat the bottom.
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Add the potatoes to the skillet in four separate “patties.” Cook until golden brown on the bottom, approximately 4-5 minutes before flipping. Cook for another 4-5 minutes, or until golden brown and crispy on both sides. Work in batches if you need to (depending on the size of your skillet.) Add more olive oil as needed.
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Remove from heat and transfer the hash browns to individual plates. Serve with eggs, fruit, meat, etc. Enjoy!
Cast Iron Cooking Tips
Cheese can make cooking with a cast iron skillet a bit more difficult. While this recipe can work on a new “pre-seasoned” cast iron skillet, it works much better with a well-seasoned skillet that has had plenty of time to develop additional layers of seasoning.
If you’re in need of a cast iron skillet, I would recommend this one from Lodge. We have numerous cast iron items from Lodge and love them.
Keep in mind that pre-seasoned does not mean non-stick. Sticking is likely to occur in new pans or when you don’t use enough fat or oil.
If you’re trying to reduce sticking in a new cast iron skillet, try heating it up with a teaspoon of oil prior to cooking. When you’re done cooking, let it cool and then scrape the food out with a pan scraper. Clean with a non-scratch pad, dry by hand, and rub oil into the bottom and sides of the pan.
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