This Dutch Oven Cheesy Potatoes Recipe is a Bulloch family camping staple, adapted and handed down through the generations. Not to be biased or knock our ancestors, but I think our generation is the one that truly mastered the art and perfected the recipe. Glorious bacon, tender potatoes, sweet bell peppers and onions, plus loads and loads of sour cream and cheese make this the stick to your ribs camping meal you always want after a day in the great outdoors.
Camp Chef was kind enough to send me their beautiful Pro 90X three-burner stove to review and also sponsored this recipe! I love being partners with such an awesome company that helps support my
addiction passion for outdoor cooking products. This recipe and all of the opinions are entirely my own, as always. Now onto the Dutch Oven Cheesy Potatoes Recipe!
When we were kicking it old school, without the ease and convenience of the Pro 90X, we made this recipe entirely in the coals of our campfire. That is still totally an option, but out family totally appreciated that we didn’t have to start a fire while it was still daylight and hot just to let it die out so we could get enough coals for our dinner. With the stove system, we just set it up, leveled the legs, and clicked on the ignition. It felt like cooking on my indoor gas stove, but with all of the beauty of being up the mountain.
We are always feeding a crowd when we’re camping (and even if we’re not, we still make a ton of food) so we do these potatoes in a 14-inch Dutch oven. This gives me enough space on the bottom of the pan to crisp the bacon, and saute the peppers and onions evenly. The bigger surface area also helps me get more of the golden crunchy edges I like without the potatoes stacking too high in the pan and getting soggy in the middle. We’ve also done them in a 12 inch Dutch oven, if that’s what you’ve got, but I recommend cooking the bacon in batches so it all gets nice and crispy as well as using slightly less potatoes so it cooks through correctly.
The secret to these potatoes is really the joy of cooking them outdoors with family. Food always tastes better outside. The ingredients are honestly simple and the preparation is not difficult at all (which is exactly what you need for camping food!) It’s the time spent in nature and surrounded by awesome people that make this Dutch Oven Cheesy Potatoes Recipes part of our family traditions. I hope you enjoy them as much as we do!
- 1 30 oz bag hash browns
- 1 pound bacon diced
- 1 red bell pepper diced
- 1 yellow or orange bell pepper diced
- 1 red onion diced
- 1 16 oz tub sour cream
- 1 pound shredded medium cheddar cheese
- salt and pepper to taste
- Preheat your cast iron over coals or on a camp stove. Add in the diced bacon and cook until golden brown on the edges. Add the diced onions and bell peppers directly into the rendered bacon. Cook, stirring regularly, until the bacon is crisp and the vegetables are softened.
- Pour in the bag of hash browns. Stir gently to incorporate the bacon and vegetables evenly throughout the potatoes. Season with salt and pepper. Cook, stirring only occasionally, until the potatoes are cooked through, about 5-10 minutes.
- Gently press the potatoes down into an even layer across the bottom of the pan. Spoon the sour cream on top of the potatoes and spread it into another even layer, like you're frosting a delicious bacon filled potato cake. Sprinkle the top generously with the cheddar cheese.
- Reduce the amount of heat on the bottom of your Dutch oven to medium low. Place the Dutch oven lid on top and cook until the cheese is nice and melty. If you're using coals, you can even put some on the top of the lid to help with this process. Once the cheese is fully melted, you're good to dish up and serve your family!