Green 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
