Why You’ll Love This Recipe
Picture this: crispy potato cakes on the outside, oozy melted cheese and smoky green chile inside. These are not just any potato cakes—they come with a tangy green-chile sour cream dip that doubles the flavor punch. They’re perfect as an appetizer, side dish, or even a brunch treat when you’re after something comforting yet exciting.
Ingredients (Makes ~8 potato cakes)
For the Potato Cakes
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1 large potato (or about 2 cups shredded; you can also use thawed frozen hash browns)
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2–3 tablespoons cream cheese
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1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
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Finely chopped green chile, to taste
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1–2 cloves garlic, minced
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Optional: ¼ cup finely chopped onion
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Garlic salt and black pepper, to taste
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Oil for frying
For the Green-Chile Sour Cream
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½ cup sour cream
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1–2 tablespoons finely chopped green chile
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Freshly ground black pepper, to taste
Step-by-Step Instructions
1. Prepare the Potatoes
Peel the potato and microwave for about 5 minutes to soften. Shred it using a box grater. If using thawed hash browns, make sure to squeeze out excess moisture.
2. Mix the Potato Cake Batter
In a mixing bowl, combine the shredded potato, cream cheese, shredded cheese, chopped green chile, minced garlic, and optional onion. Season with garlic salt and black pepper.
3. Form and Chill
Shape the mixture into small, slightly flattened cakes. Place them on a plate or tray and freeze or chill for about 10 minutes—this helps them hold their shape during frying.
4. Fry the Potato Cakes
Heat a skillet with a thin layer of oil over medium heat. Fry the potato cakes for about 3–4 minutes per side, until they’re golden brown and crispy. Place them on a paper towel-lined plate to drain excess oil.
5. Make the Green-Chile Sour Cream
In a small bowl, mix the sour cream with chopped green chile and freshly ground black pepper. Chill until you’re ready to serve.
6. Serve
Serve the hot potato cakes right away, alongside the cool green-chile sour cream for dipping.
Pro Tips for Success
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Dry the potatoes well. Excess moisture prevents crisping.
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Cheese choice matters. Muenster, cheddar or pepper-jack melt beautifully.
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Get extra crisp. Use a cast-iron skillet if you have one.
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Adjust the spice. Increase or decrease green chile in both the cakes and dip according to your heat preference.
Serving Suggestions
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Serve as an appetizer for game day or a party.
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Pair with eggs and bacon for a hearty breakfast.
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Side dish alongside grilled meats or roasted chicken.
Storage & Leftovers
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In the fridge: Store cooled cakes in an airtight container for up to 3 days.
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In the freezer: Freeze uncooked formed cakes for up to 1 month; thaw before frying.
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Reheating tip: Rather than microwaving (which can soften the crust), re-crisp in a skillet or air fryer.
Why This Recipe Works
Combining cream cheese and shredded cheese with green chile turns humble shredded potato into a rich, flavorful cake with gooey pockets of cheese. Chilling the formed cakes before frying helps them stay together and get the crisp golden crust you want, while staying soft and creamy inside.
Recipe FAQ
Can I bake instead of frying? Yes—brush the cakes lightly with oil and bake at 400°F (200°C) for about 20-25 minutes, flipping once halfway through.
Want it spicier? Definitely. Add diced jalapeños or use extra-hot green chile.
Best potato for crisping? A starchy potato like russet is ideal because it helps create crisp edges.
Can I prep ahead? For sure. You can shape the cakes and refrigerate for up to 24 hours before frying.
Final Thoughts
These potato cakes deliver a satisfying mix of textures and flavors: crisp edges, creamy cheesy interior, and smoky chile heat. With the cool chile-infused sour cream dip, they’re a versatile crowd-pleaser whether you serve them as a party appetizer, brunch treat, or savory side dish. Enjoy making them—and expect second helpings.
