Green Chile Cheese Potato Cakes (Print Version)
Crispy potato cakes filled with cheese and green chile, served with tangy chile sour cream for dipping.
# Ingredients:
→ Potato Cake Mixture
01 -
1 large potato, peeled
02 -
2 to 3 tablespoons cream cheese
03 -
Shredded cheese, quantity as desired
04 -
Minced garlic, to taste
05 -
Garlic salt, to taste
06 -
Black pepper, to taste
07 -
Finely chopped green chile, to taste
08 -
Optional: finely diced onion
→ For Cooking
09 -
Vegetable oil, for frying
→ Green Chile Sour Cream
10 -
Sour cream
11 -
Finely chopped green chile
12 -
Black pepper, to taste
# Instructions:
01 -
Peel the potato and microwave on high for approximately 5 minutes until tender. Allow to cool briefly, then shred using a box grater. If substituting with frozen hash browns, thaw thoroughly before use.
02 -
In a mixing bowl, combine shredded potato, cream cheese, shredded cheese, minced garlic, green chile, garlic salt, and black pepper. Optionally, incorporate finely diced onion for additional flavor. Mix until well integrated.
03 -
Heat a thin layer of vegetable oil in a skillet over medium heat. Form the potato mixture into small cakes and fry on each side until golden and crisp, about 3–4 minutes per side.
04 -
For a larger batch, preheat oven to 175°C. Coat a cast iron skillet or baking dish with oil. Spread the potato mixture evenly and bake for 30 minutes, or until the surface is crisp and golden. Let cool slightly, then invert onto a serving plate and slice into wedges.
05 -
While potato cakes cook, blend sour cream with finely chopped green chile and black pepper to taste.
06 -
Serve the hot potato cakes accompanied by a side of green chile sour cream for dipping.
# Notes:
01 -
Microwaving the potato before shredding ensures even cooking and easy handling during preparation.
02 -
For extra crispness, drain excess moisture from the shredded potato prior to mixing.