Green Chile Cheese Potato Cakes with Green Chile Sour Cream
Green Chile Cheese Potato Cakes with Green Chile Sour Cream made with crispy shredded potatoes, melted cheese, roasted green chiles, and a cool tangy sour cream dip.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 25 minutes
- Category: Appetizer / Side Dish
- Method: Pan-Fried or Baked
- Cuisine: Southwestern / American
- Diet: Vegetarian
Ingredients
For the Potato Cakes
1 large russet potato
2–3 tablespoons cream cheese
1/2–1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
2–3 tablespoons roasted green chiles, chopped (adjust to taste)
1 clove garlic, minced
2 tablespoons finely diced onion (optional)
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
Oil or butter for frying
For the Green Chile Sour Cream
1/2 cup sour cream
1–2 tablespoons finely chopped green chile
Pinch of black pepper
Optional: squeeze of lime juice
Instructions
1. Prepare the Potato
Peel the large potato and microwave it for about 5 minutes until tender but still firm. Allow it to cool slightly, then shred it using a box grater.
2. Make the Potato Mixture
In a mixing bowl, combine the shredded potato, cream cheese, shredded cheese, chopped green chiles, minced garlic, and optional diced onion.
3. Season
Add garlic salt and black pepper. Mix until the ingredients are well combined and the mixture holds together.
4. Shape the Cakes
Form the mixture into small patty-shaped cakes or nests. For easier handling, place them in the freezer for 10 minutes to firm up.
5. Fry the Potato Cakes
Heat a skillet with a thin layer of oil over medium heat. Fry the potato cakes for 3–4 minutes per side until crispy and golden brown.
6. Make the Green Chile Sour Cream
In a small bowl, mix sour cream, chopped green chile, black pepper, and optional lime juice until smooth.
7. Serve
Serve the hot potato cakes with the green chile sour cream for dipping.
Notes
Remove excess moisture from shredded potatoes to ensure crispy edges.
Frozen hash browns can be used as a shortcut—just thaw and squeeze dry first.
For extra flavor, add smoked paprika or chopped cilantro to the potato mixture.
If the mixture feels too wet, add a spoonful of flour or extra cheese to help bind it.
For a baked version, press the mixture into a well-oiled cast iron skillet and bake at 350°F (175°C) for about 30 minutes, then slice like a pie.
