Green Chile Cheese Potato Cakes

Why I Love This Recipe

• It uses basic, budget-friendly ingredients I always have on hand.

• The crisp edges and gooey cheesy center make them incredibly satisfying.

• I can serve them as a snack, appetizer, or side dish.

• They’re naturally vegetarian and easy to make gluten-free.

• That green chile sour cream? It’s everything.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Potato Cake Mixture

• 1 large potato, peeled

• 2 to 3 tablespoons cream cheese

• Shredded cheese (any type, 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

For Cooking

• Vegetable oil, for frying

Green Chile Sour Cream

• Sour cream

• Finely chopped green chile

• Black pepper, to taste

Directions

1. I start by peeling the potato and microwaving it for about 5 minutes until fork-tender. Once slightly cooled, I shred it using a box grater. If I’m using frozen hash browns instead, I make sure they’re fully thawed.

2. In a mixing bowl, I combine the shredded potato with cream cheese, shredded cheese, minced garlic, green chile, garlic salt, and black pepper. I sometimes add a little diced onion for extra flavor. I mix until it’s evenly combined.

3. I heat a thin layer of vegetable oil in a skillet over medium heat. Then I shape the mixture into small patties and fry them for 3–4 minutes per side until they’re golden brown and crispy.

4. If I want to make a larger batch all at once, I preheat the oven to 175°C (350°F). I lightly oil a cast iron skillet or baking dish, spread the potato mixture evenly inside, and bake for 30 minutes. After baking, I let it cool slightly, then flip it out onto a plate and cut into wedges.

5. While the potato cakes cook, I stir together sour cream, chopped green chile, and a little black pepper to make a creamy, flavorful dip.

6. I serve the hot potato cakes with a generous side of the green chile sour cream.

Servings and Timing

Servings: 4 (yields 8 small cakes or 1 skillet-sized bake)
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

• I use different cheeses like pepper jack, cheddar, or even a Mexican blend depending on what I have.

• For more heat, I add jalapeños or a dash of hot sauce to the mixture.

• I sometimes mix in cooked crumbled bacon or chorizo for a heartier version.

• To make them completely gluten-free, I just double-check that my cheese and seasonings are certified gluten-free.

• For an oven-only version, I skip frying and bake individual patties on a parchment-lined tray for about 20 minutes.

Storage/Reheating

• I store leftovers in an airtight container in the fridge for up to 3 days.

• To reheat, I pop them in a skillet or air fryer to bring back that crispy texture.

• I avoid microwaving if I want to keep them crisp.

FAQs

Can I use frozen hash browns instead of fresh potato?

Yes, I do that when I’m short on time. I make sure they’re fully thawed and squeeze out any excess moisture before mixing.

What kind of cheese works best?

I use whatever melty cheese I have on hand. Cheddar, mozzarella, or Monterey Jack are all great options.

How do I keep the cakes from falling apart?

The cream cheese helps bind everything together. I also make sure the potato isn’t too wet, and I press the patties gently but firmly before frying.

Can I bake instead of fry?

Absolutely. I bake them at 175°C (350°F) until golden, or I use the air fryer for a faster, crispier finish.

What should I serve with them?

I love them with green chile sour cream, but they also go great with salsa, ranch dressing, or a side of scrambled eggs for breakfast.

Conclusion

These Green Chile Cheese Potato Cakes are the kind of side dish that steals the spotlight. Crispy, cheesy, and full of Southwest flavor, they’re the perfect way to dress up a simple meal. I love how flexible they are—baked or fried, spicy or mild, snack or side—and once I pair them with that creamy green chile dip, there’s no going back.

Print