Green 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
Scale
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
