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Green Chile Cheese Potato Cakes

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Crispy potato cakes filled with cheese and green chile, served with tangy chile sour cream for dipping.

Ingredients

Scale
  • 1 large potato, peeled
  • 2 to 3 tablespoons cream cheese
  • Shredded cheese, quantity as desired
  • Minced garlic, to taste
  • Garlic salt, to taste
  • Black pepper, to taste
  • Finely chopped green chile, to taste
  • Optional: finely diced onion
  • Vegetable oil, for frying
  • Sour cream
  • Finely chopped green chile
  • Black pepper, to taste

Instructions

  1. Peel the potato and microwave on high for approximately 5 minutes until tender. Allow to cool briefly, then shred using a box grater. If substituting with frozen hash browns, thaw thoroughly before use.
  2. In a mixing bowl, combine shredded potato, cream cheese, shredded cheese, minced garlic, green chile, garlic salt, and black pepper. Optionally, incorporate finely diced onion for additional flavor. Mix until well integrated.
  3. Heat a thin layer of vegetable oil in a skillet over medium heat. Form the potato mixture into small cakes and fry on each side until golden and crisp, about 3–4 minutes per side.
  4. For a larger batch, preheat oven to 175°C. Coat a cast iron skillet or baking dish with oil. Spread the potato mixture evenly and bake for 30 minutes, or until the surface is crisp and golden. Let cool slightly, then invert onto a serving plate and slice into wedges.
  5. While potato cakes cook, blend sour cream with finely chopped green chile and black pepper to taste.
  6. Serve the hot potato cakes accompanied by a side of green chile sour cream for dipping.

Notes

Microwaving the potato before shredding ensures even cooking and easy handling during preparation.
For extra crispness, drain excess moisture from the shredded potato prior to mixing.

Nutrition

Find it online: https://www.delicetreats.com/green-chile-cheese-potato-cakes/