Close-up of Loaded Potato Pancakes, as seen on The Pioneer Woman, season 31.
Recipe courtesy of Ree Drummond

Loaded Potato Pancakes

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 pancakes
Ree uses a bag of shredded hash browns to make these over-the-top potato pancakes. You can use frozen or refrigerated hash browns, although Ree prefers the ones that are refrigerated.



  1. Cook the bacon, stirring, in a large nonstick skillet over medium heat until crisp, 8 to 10 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain. Reserve the pan; don’t clean it out.
  2. In a large bowl, mix the hash browns, seasoning salt and black pepper. Return the skillet to medium heat. Carefully add four 1/2-cup scoops to the skillet. Press the potato mounds down with a spatula and let cook until golden and crisp, 4 to 5 minutes per side. Remove to a paper towel-lined plate to drain. Sprinkle with sea salt and the shredded Cheddar.
  3. Transfer the potato pancakes to a platter or small cutting board. Add a dollop of the sour cream to the center of each. Top with the green onions and reserved bacon.