Green Chile Cheese Potato Cakes (Print Version)
# Ingredients:
→ Potato Cakes
01 -
1 large potato (approximately 2 cups shredded) or thawed frozen hash browns
02 -
2–3 tablespoons cream cheese
03 -
1 cup shredded cheddar, Monterey Jack, or a blend
04 -
Green chile, finely chopped, to taste
05 -
1–2 cloves garlic, minced
06 -
¼ cup finely chopped onion (optional)
07 -
Garlic salt, to taste
08 -
Black pepper, to taste
09 -
Cooking oil for frying
→ Green Chile Sour Cream
10 -
½ cup sour cream
11 -
1–2 tablespoons green chile, finely chopped
12 -
Freshly ground black pepper, to taste
# Instructions:
01 -
Peel the potato and microwave on high for 5 minutes until softened. Shred using a box grater. If using frozen hash browns, thaw completely and squeeze out excess moisture.
02 -
In a mixing bowl, mix shredded potato, cream cheese, shredded cheese, chopped green chile, minced garlic, and onion if used. Season with garlic salt and black pepper to taste.
03 -
Shape the mixture into small, slightly flattened cakes. Arrange on a tray and freeze for 10 minutes to firm up for frying.
04 -
Heat a skillet over medium heat with a thin layer of oil. Fry cakes 3–4 minutes per side until golden and crispy. Drain on paper towels to remove excess oil.
05 -
Combine sour cream with finely chopped green chile and freshly ground black pepper. Chill until serving.
06 -
Serve potato cakes hot alongside the chilled green chile sour cream as a dip.
# Notes:
01 -
Freezing the formed cakes before frying helps maintain their shape and improves crispiness.