To me the best part about camping is waking up in the morning, (Although prying yourself away from your sleeping bag can be tough), tasting that first sip of warm coffee and starting a campfire. There is just something about a nice little fire in the morning. It is a perfect gathering place for breakfast too! We love breaking out of the pie irons and one of our favorite camping breakfast recipes are these delicious stuffed hashbrowns.
Over the years we have tried many different pie iron breakfast recipes, some were great like the biscuits and gravy, while others were not so good. But that’s what experimenting is all about!
If you’re like me, you enjoy doing some of the meal prep work at home before heading out for a weekend of camping. Its supposed to be relaxing! With this recipe I mixed together all the ingredients that goes inside our stuffed hashbrowns ahead of time so everyone could just dish up and go. It certainly makes it faster at the campsite and a lot less work. Stuffed with all the good stuff including sour cream, bacon, cheese and green onions, these hashbrowns come out golden brown and ready to devour. We have found quite a few variations online and have adapted this recipe a little bit from the one we found on familycampingchat.com. We break this recipe out from time to time and it is always a hit, what’s not to love about a stuffed hashbrown?
- 1 lb hashbrowns, frozen
- 8 oz sour cream
- ½ cup cheddar cheese, shredded
- 1 green onion, thinly sliced
- 4 pieces of bacon, cooked and crumbled
- Spray insides of pie iron well with cooking spray. Add a thin layer of hash browns to pie iron.
- In a separate bowl mix together sour cream, green onion and bacon.
- Top first layer of potatoes with 2 tablespoons of sour cream mixture, spreading out to the edges.
- Sprinkle cheese over sour cream mixture followed with another layer of hash browns.
- Close lid and cook about 3 minutes or until hash browns are brown on one side.
- Flip over pie iron and continue cooking until hash browns are brown and heated through. Usually another 2-3 minutes.