Green Chile Cheese Potato Cakes (Print Version)
Potato cakes infused with green chile and cheese, fried until golden and served with spicy sour cream.
# Ingredients:
→ Potato Cake Mixture
01 -
1 large russet potato, peeled
02 -
2 to 3 tablespoons cream cheese
03 -
1/2 cup shredded cheddar cheese, or to preference
04 -
1 clove garlic, minced, or to taste
05 -
1/2 teaspoon garlic salt, or to taste
06 -
1/4 teaspoon ground black pepper, or to taste
07 -
2 tablespoons finely chopped green chile, or to taste
08 -
2 tablespoons finely diced onion, optional
→ For Cooking
09 -
Vegetable oil, for frying
→ Green Chile Sour Cream
10 -
1/2 cup sour cream
11 -
2 tablespoons finely chopped green chile
12 -
1/8 teaspoon ground black pepper, or to taste
# Steps:
01 -
Peel the potato and microwave on high for 5 minutes until fork-tender. Allow to cool briefly, then coarsely shred using a box grater. If substituting frozen hash browns, thaw completely before using.
02 -
In a large bowl, combine shredded potato, cream cheese, shredded cheese, minced garlic, green chile, garlic salt, black pepper, and optionally, diced onion. Mix thoroughly until evenly combined.
03 -
Heat a thin layer of vegetable oil in a skillet over medium heat. Shape the potato mixture into small patties, pressing gently. Fry each cake for 3 to 4 minutes per side until golden brown and crisp. Work in batches as needed.
04 -
Preheat oven to 350°F. Lightly coat a cast iron skillet or baking dish with oil. Spread potato mixture evenly and bake for 30 minutes or until the top is crisp and golden. Let cool briefly, loosen edges, and invert onto a serving plate. Cut into wedges.
05 -
In a small bowl, mix sour cream with chopped green chile and black pepper to taste. Stir until well combined.
06 -
Present hot potato cakes with a side of green chile sour cream for dipping.
# Notes:
01 -
For best crispiness, avoid overcrowding the skillet when frying the potato cakes.