Green Chile Cheese Potato Cakes with Green Chile Sour Cream Recipe
Introduction
Green Chile Cheese Potato Cakes are a delightful twist on classic potato pancakes, packed with melted cheese and a touch of spicy green chile. Served with a creamy green chile sour cream, they make a perfect snack or side dish that’s crispy on the outside and tender inside.
Ingredients
- 1 large potato (about 2 cups shredded) or frozen hash browns, thawed
- 2–3 tbsp cream cheese
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- Green chile, finely chopped, to taste
- 1–2 cloves garlic, minced
- Optional: ¼ cup finely chopped onion
- Garlic salt, to taste
- Black pepper, to taste
- Cooking oil for frying
- ½ cup sour cream
- 1–2 tbsp green chile, finely chopped (for sour cream)
- Freshly ground black pepper, to taste (for sour cream)
Instructions
- Step 1: Peel the potato and microwave for 5 minutes to soften. Carefully shred it using a box grater. If using frozen hash browns, thaw completely and squeeze out excess moisture.
- Step 2: In a mixing bowl, combine the shredded potato, cream cheese, shredded cheese, chopped green chile, minced garlic, and onion if using. Season the mixture with garlic salt and black pepper, then mix well.
- Step 3: Shape the mixture into small, slightly flattened cakes or “nests.” Place them on a plate or tray and freeze for 10 minutes to make them easier to handle.
- Step 4: Heat a skillet with a thin layer of oil over medium heat. Fry the potato cakes for 3–4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
- Step 5: In a small bowl, mix sour cream with the chopped green chile and freshly ground black pepper. Chill until ready to serve.
- Step 6: Serve the potato cakes hot alongside the cool, creamy green chile sour cream for dipping.
Tips & Variations
- Use different types of cheese like pepper jack or smoked cheddar for extra flavor.
- Add finely chopped green onions or fresh herbs for a fresh twist.
- For a milder version, reduce the amount of green chile or substitute with roasted bell peppers.
- Make the batter ahead and keep chilled to save time on cooking day.
Storage
Store leftover potato cakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat to maintain the crispy texture. The green chile sour cream should be kept refrigerated and used within 2–3 days.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I bake the potato cakes instead of frying?
Yes, you can bake them at 400°F (200°C) for about 20 minutes, flipping halfway through, but frying gives the best crispy texture.
Can I use canned green chiles instead of fresh?
Absolutely, canned green chiles work well and offer convenience. Just drain and chop them finely before adding.
PrintGreen Chile Cheese Potato Cakes with Green Chile Sour Cream Recipe
These Green Chile Cheese Potato Cakes are a flavorful and crispy treat perfect for a snack or side dish. Made with shredded potatoes, creamy cheeses, and spicy green chiles, they are pan-fried to golden perfection and served with a cool green chile sour cream dip that balances the heat beautifully.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 8 potato cakes 1x
- Category: Side Dish
- Method: Frying
- Cuisine: Southwestern American
Ingredients
For the Potato Cakes
- 1 large potato or about 2 cups shredded (frozen hash browns can also be used, thawed)
- 2–3 tbsp cream cheese
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- Green chile, finely chopped, to taste
- 1–2 cloves garlic, minced
- Optional: ¼ cup finely chopped onion
- Garlic salt, to taste
- Black pepper, to taste
- Cooking oil for frying
For the Green Chile Sour Cream
- ½ cup sour cream
- 1–2 tbsp green chile, finely chopped
- Freshly ground black pepper, to taste
Instructions
- Prepare the Potatoes: Peel the potato and microwave it for 5 minutes until softened. Carefully shred the softened potato using a box grater. If using frozen hash browns, thaw completely and squeeze out excess moisture for best results.
- Mix the Potato Cake Batter: In a mixing bowl, combine the shredded potato with cream cheese, shredded cheddar or Monterey Jack cheese, finely chopped green chile, minced garlic, and optional chopped onion. Season the mixture well with garlic salt and black pepper, mixing until fully incorporated.
- Form and Chill: Shape the potato mixture into small, slightly flattened cakes or nests. Place the formed cakes on a plate or tray and freeze for 10 minutes to firm up, making them easier to handle during frying.
- Fry the Potato Cakes: Heat a skillet over medium heat and add a thin layer of cooking oil. Fry the potato cakes for 3 to 4 minutes on each side until they achieve a golden brown, crispy exterior. Once cooked, transfer them to a paper towel-lined plate to drain any excess oil.
- Make the Green Chile Sour Cream: In a small bowl, stir together the sour cream, chopped green chile, and freshly ground black pepper. Chill the dip until ready to serve alongside the warm potato cakes.
- Serve: Serve the hot, crispy potato cakes with the cool and creamy green chile sour cream on the side for dipping, providing a delightful contrast of flavors and textures.
Notes
- Using cream cheese helps bind the potato cakes and adds a creamy texture.
- Adjust the amount of green chile to control the heat level to your preference.
- Freezing the shaped cakes before frying prevents them from falling apart in the pan.
- Drain excess oil after frying to keep the cakes crispy but not greasy.
- These cakes can be made ahead and refrigerated or frozen for later use; reheat in a skillet or oven to restore crispness.
Keywords: potato cakes, green chile, cheese, sour cream, fried potato cakes, snack, side dish, Southwestern recipe
