Description
These Green Chile Cheese Potato Cakes are crispy on the outside, tender on the inside, and packed with bold, savory flavor. Made with shredded potatoes, creamy cheese, and mild green chiles, these golden potato patties are pan-fried to perfection and served with a zesty green chile sour cream. Perfect as a comforting side dish, brunch favorite, or easy appetizer, this recipe delivers restaurant-quality flavor with simple pantry ingredients.
Ingredients
- For the Potato Cakes:
- 1 large potato (about 2 cups shredded) or 2 cups thawed frozen hash browns
- 2–3 tablespoons cream cheese, softened
- 1 cup shredded cheddar, Monterey Jack, or cheese blend
- 1–2 tablespoons finely chopped green chile (adjust to taste)
- 1–2 cloves garlic, minced
- ¼ cup finely chopped onion (optional)
- Garlic salt, to taste
- Black pepper, to taste
- Cooking oil, for frying
- For the Green Chile Sour Cream:
- ½ cup sour cream
- 1–2 tablespoons finely chopped green chile
- Freshly ground black pepper, to taste
Instructions
- If using fresh potato, peel and shred it, then squeeze out excess moisture using a clean kitchen towel.
- In a large bowl, combine shredded potatoes, cream cheese, shredded cheese, green chile, garlic, onion (if using), garlic salt, and black pepper. Mix until well combined.
- Form the mixture into small patties, about 2–3 inches wide, pressing firmly so they hold together.
- Heat a thin layer of cooking oil in a large skillet over medium heat.
- Place the patties in the hot skillet and cook for 3–4 minutes per side, or until golden brown and crispy.
- Transfer cooked potato cakes to a paper towel-lined plate to drain excess oil.
- In a small bowl, mix sour cream, green chile, and black pepper to prepare the dipping sauce.
- Serve warm potato cakes topped with or dipped into the green chile sour cream.
Notes
Tip: Remove as much moisture as possible from the potatoes for extra crispiness.
Substitution: Pepper Jack cheese adds extra heat if you prefer a spicier flavor.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or air fryer to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 potato cake
- Calories: 210
- Sugar: 2g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
Keywords: green chile potato cakes, cheesy potato patties, crispy potato cakes, green chile appetizer, potato side dish