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Green Chile Cheese Potato Cakes

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These crispy potato cakes are loaded with melty cheese and roasted green chile, then pan-fried to golden perfection. Serve with a cool green chile sour cream dip for the ultimate side dish.

Ingredients

Potato Cake Mixture:

1 large potato, peeled

2–3 tablespoons cream cheese

Shredded cheese (cheddar, Monterey Jack, or pepper jack), 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 (Dipping Sauce):

Sour cream

Finely chopped green chile

Black pepper, to taste

Instructions

Prep the Potato:
Microwave peeled potato on high for ~5 minutes until fork-tender. Let cool slightly, then shred using a box grater. (If using frozen hash browns, thaw and drain first.)

Mix the Filling:
In a mixing bowl, combine shredded potato, cream cheese, shredded cheese, garlic, green chile, garlic salt, pepper, and onion (if using). Mix well.

Pan-Fry Option:
Heat a thin layer of oil in a skillet over medium heat. Shape mixture into small patties and fry 3–4 minutes per side until golden and crisp.

Oven-Bake Option:
Preheat oven to 175°C (350°F). Coat a cast iron skillet or baking dish with oil. Spread mixture evenly and bake for 30 minutes, or until top is golden and crisp. Let cool slightly, invert, and slice into wedges.

Make the Dipping Sauce:
While cakes cook, mix sour cream with chopped green chile and black pepper to taste.

Serve:
Serve hot potato cakes with green chile sour cream on the side.

Notes

Microwave step ensures the potatoes are soft and easy to handle.

Drain any excess moisture from the shredded potatoes for a crispier result.

Easily adaptable with your choice of cheese or chile heat level.

Great for vegetarian dinners, holiday sides, or brunch.

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