Green Chile Cheese Potato Cakes with Green Chile Sour Cream

Indulge in the savory delight of Green Chile Cheese Potato Cakes with Green Chile Sour Cream. These crispy, golden-brown cakes combine the comforting goodness of shredded potatoes, creamy cheese, and zesty green chiles, making them a perfect appetizer or side dish.

Whether fried to perfection or baked for a healthier twist, they are irresistibly delicious, especially when paired with a dollop of tangy sour cream. Ideal for brunch gatherings or cozy family meals, these potato cakes are sure to be a crowd-pleaser!

Green Chile Cheese Potato Cakes with Green Chile Sour Cream

Ingredients:

Large potato

2-3 tablespoons of cream cheese

shredded cheese

minced garlic

onion

garlic salt and pepper

sour cream

Shredded potato, cheese, cream cheese, green chile, minced garlic and spices for potato pancakes

Form into small nests and freeze for 10 minutes to make handling easier

Instructions:

Peel large potato and microwave for 5 minutes, carefully shred (I use box grater, you can also use frozen hash browns but thaw first).

In mixing bowl blend potatoes with 2-3 tablespoons of cream cheese, as much chile as you like and shredded cheese.

Add some minced garlic, you can also add onion if you like.

Spice to your taste, I used garlic salt and pepper.

Fry until crispy on each side, I love dipping in sour cream and I add some finely chopped chile and black pepper because I’m a green chile mood.

Crispy fried potatoes with melted cheese and chile

I also use this same mix and add to my well oiled cast iron skillet and bake at 350 for 30 minutes and tip out onto a serving plate and slice like a pie for brunch potlucks or larger family gatherings when I don’t want to fry 40 of these. Nothing like a delicious potato cake dunked in sour cream

Notes:

Potato Options: While large potatoes work well, you can use russet, Yukon Gold, or even sweet potatoes for a unique twist.

Cream Cheese Alternatives: If you prefer a lighter option, consider using Greek yogurt or cottage cheese instead of cream cheese for a similar texture.

Cheese Varieties: Experiment with different types of cheese such as cheddar, pepper jack, or Monterey Jack for varied flavor profiles.

Fresh vs. Canned Green Chiles: Both fresh and canned green chiles work great. Adjust the quantity based on your desired heat level.

Adding Vegetables: Feel free to incorporate finely chopped vegetables like bell peppers or spinach for added nutrition and flavor.

Spicing It Up: Adjust the seasoning to your taste; consider adding cumin, paprika, or chili powder for extra warmth.

Freezing Tip: Freezing the formed potato nests helps them hold together better when frying, making them easier to handle.

Cooking Method: Frying gives a crispy texture, but baking in a well-oiled cast iron skillet is a healthier alternative that’s great for serving a crowd.

Serving Suggestions: Serve with a dollop of sour cream mixed with chopped green chiles for an extra kick. These cakes pair well with fresh salsa or avocado slices.

Storage: Leftover potato cakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or skillet for best results.

Nutrition Information:

Potato Cakes (per cake, assuming 8 cakes):

Green Chile Sour Cream (per serving, amount can vary):

Frequently Asked Questions:

Can I use frozen hash browns instead of fresh potatoes?

Yes, you can use frozen hash browns as a time-saving alternative.

However, make sure to thaw them before using and adjust the cooking time accordingly.

Is there a recommended type of cheese to use in this recipe?

You can use your favorite cheese, but a mild cheddar or Monterey Jack cheese works well.

Feel free to experiment with different cheeses to suit your taste.

What can I substitute for cream cheese?

If you prefer not to use cream cheese, you can substitute it with sour cream, Greek yogurt, or ricotta cheese for a slightly different texture and flavor.

How spicy are these potato cakes with green chiles?

The spiciness depends on the amount and type of green chiles you use.

Adjust the heat level to your preference by adding more or fewer chiles.

Mild green chiles are a good choice for those who prefer less heat.

Can I prepare the potato mixture in advance and fry them later?

Yes, you can prepare the potato mixture in advance and refrigerate it until you’re ready to fry the potato cakes.

This can be convenient for meal planning or when cooking for a group.

Can I use different types of cheese in this recipe?

Yes, you can experiment with various types of cheese to suit your taste. Cheddar, Monterey Jack, or pepper jack cheese can all work well to add different flavors.

What’s the purpose of freezing the potato mixture in small nests?

Freezing the potato mixture in small nests for about 10 minutes before frying helps the cakes hold their shape and prevents them from falling apart during cooking. It also makes handling and flipping them easier.

Is there a specific type of green chile recommended for this recipe?

You can use your favorite type of green chile, whether it’s mild or hot, based on your preference. Hatch green chiles are a popular choice for their flavor, but other varieties can be used too.

Can I make these potato cakes ahead of time and reheat them?

Yes, you can make these potato cakes in advance and reheat them in the oven or a skillet.

This is convenient if you want to prepare them for a gathering or meal prep.

What are some serving suggestions for these potato cakes?

These potato cakes are delicious on their own, but you can serve them with various toppings, such as the green chile sour cream mentioned in the recipe, salsa, or even a fried egg for a breakfast twist.