Green Chile Cheese Potato Cakes with Green Chile Sour Cream Recipe
Introduction
These Green Chile Cheese Potato Cakes are crispy, cheesy, and packed with a subtle kick from fresh green chiles. Paired with a cool green chile sour cream, they make a perfect appetizer or a comforting side dish.
Ingredients
- 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
- 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 it for 5 minutes until softened. 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 with garlic salt and black pepper.
- 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 firm up for easier handling.
- Step 4: Heat a skillet with a thin layer of cooking oil over medium heat. Fry the potato cakes for 3–4 minutes on each side until golden brown and crispy. Transfer them to a paper towel-lined plate to drain excess oil.
- Step 5: In a small bowl, mix the sour cream with chopped green chile and freshly ground black pepper. Chill until ready to serve.
- Step 6: Serve the potato cakes hot, accompanied by the cool green chile sour cream for dipping.
Tips & Variations
- For extra crispiness, press the potato cakes gently before frying to remove excess moisture.
- You can substitute cream cheese with sour cream or Greek yogurt for a tangier flavor.
- Adjust the amount of green chile to control the heat level according to your preference.
- Add chopped fresh herbs like cilantro or chives to the batter for a fresh twist.
Storage
Store leftover potato cakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to restore crispiness. The green chile sour cream should be kept chilled and used within 2 days.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen hash browns instead of fresh potatoes?
Yes, frozen hash browns work well. Just be sure to thaw them completely and squeeze out any excess moisture before mixing.
How can I make these potato cakes gluten-free?
This recipe is naturally gluten-free as long as you use gluten-free cooking oil and check that your shredded cheeses contain no additives with gluten.
PrintGreen Chile Cheese Potato Cakes with Green Chile Sour Cream Recipe
Deliciously crispy Green Chile Cheese Potato Cakes served hot with a cooling Green Chile Sour Cream dipping sauce. These savory potato cakes combine shredded potatoes, creamy cheeses, and spicy green chile for a flavorful appetizer or side dish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6–8 potato cakes 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American Southwestern
Ingredients
Scale
For the Potato Cakes
- 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
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 potato using a box grater. If using frozen hash browns, thaw completely and squeeze out any excess moisture to prevent sogginess.
- Mix the Potato Cake Batter: 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 to taste, mixing thoroughly to incorporate all ingredients evenly.
- Form and Chill: Shape the mixture into small, slightly flattened cakes or nests. Arrange them on a plate or tray and freeze for 10 minutes to help them firm up, making them easier to handle during frying.
- Fry the Potato Cakes: Heat a skillet with a thin layer of cooking oil over medium heat. Fry the potato cakes for 3 to 4 minutes on each side, or until they are golden brown and crispy. Once cooked, transfer them to a paper towel-lined plate to drain 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 sauce until ready to serve to enhance its cool, creamy texture.
- Serve: Serve the hot potato cakes with the chilled green chile sour cream for dipping, creating a perfect balance of spicy and creamy flavors.
Notes
- Using frozen hash browns is a convenient shortcut, but be sure to thaw and squeeze out excess moisture to avoid soggy cakes.
- Adjust the amount of green chile to suit your preferred spice level.
- For extra crispiness, ensure the oil is sufficiently hot before frying.
- These cakes can be kept warm in the oven at low heat if making multiple batches.
- Use gluten-free cooking oil and sour cream if requiring a gluten-free version.
Keywords: green chile potato cakes, cheesy potato cakes, fried potato cakes, green chile sour cream, appetizer, snack
