Green Chile Cheese Potato Cakes with Green Chile Sour Cream

Green Chile Cheese Potato Cakes with Green Chile Sour Cream

Reasons to try Green Chile Cheese Potato Cakes

These delicious potato cakes are a perfect blend of comfort and flavor. With crispy edges and a creamy interior, they’re sure to be a hit with everyone. Not only do they make a great main dish or side, but they also use simple ingredients that you might already have on hand. Plus, the addition of green chiles and cheese adds a kick that elevates this classic dish to a whole new level.

How to make Green Chile Cheese Potato Cakes

Ingredients:

• 2 cups mashed potatoes
• 1 cup shredded cheese (cheddar or pepper jack)
• 1/2 cup chopped green chiles
• 1/2 cup flour
• 1/4 cup chopped green onions
• 1 egg
• Salt and pepper to taste
• Oil for frying
• 1 cup sour cream
• 1/4 cup chopped green chiles for the sauce

Directions:

1. In a large bowl, combine mashed potatoes, cheese, green chiles, flour, green onions, egg, salt, and pepper. Mix until well combined.
2. Form the mixture into patties.
3. Heat oil in a skillet over medium heat. Fry the patties for 3-4 minutes on each side until golden brown.
4. For the green chile sour cream, mix sour cream with additional chopped green chiles.
5. Serve potato cakes hot with green chile sour cream on the side.

How to serve Green Chile Cheese Potato Cakes

These potato cakes are great served hot, straight from the skillet. Pair them with a side salad or some steamed veggies for a well-rounded meal. They also make a fantastic appetizer or snack, especially when dipped in the zesty green chile sour cream.

How to store Green Chile Cheese Potato Cakes

Leftover potato cakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for a few minutes on each side until heated through. You can also microwave them, but the texture may not be as crispy.

Tips to make Green Chile Cheese Potato Cakes

• For crispier cakes, make sure your oil is hot enough before frying. If it’s too cool, the potato cakes may absorb more oil and become greasy.
• Feel free to adjust the amount of green chiles to your taste. More chiles will add extra heat!
• If you want to make these ahead of time, you can form the patties and refrigerate them until you’re ready to fry them.

Variation

Try adding some cooked bacon or diced ham for an extra layer of flavor. You can also substitute the cheese with a different variety for a unique twist.

FAQs

1. Can I use leftover mashed potatoes for this recipe?
Absolutely! Leftover mashed potatoes work great and can save you time.

2. Can I bake these instead of frying?
Yes, you can bake them. Preheat your oven to 400°F (200°C), place the patties on a greased baking sheet, and bake for about 20-25 minutes or until golden brown, flipping halfway through.

3. Can I freeze these potato cakes?
Yes, you can freeze uncooked or cooked cakes. To freeze uncooked cakes, place them on a baking sheet, freeze until solid, then transfer to a freezer bag. Cooked cakes can be frozen similarly. Reheat from frozen either in the oven or on the stovetop.

Green Chile Cheese Potato Cakes

A delicious blend of comfort and flavor, these crispy potato cakes with green chiles and cheese are perfect as a main dish, side, or snack.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Appetizer, Main Course

Cuisine American

Servings 4 servings

Calories 250 kcal

Ingredients

  

For the Potato Cakes

• 2 cups mashed potatoes Leftover mashed potatoes work great.
• 1 cup shredded cheese (cheddar or pepper jack) Feel free to substitute cheese with a different variety.
• ½ cup chopped green chiles Adjust amount to your taste for more heat.
• ½ cup flour
• ¼ cup chopped green onions
• 1 large egg
• to taste Salt and pepper
• Oil for frying oil for frying Make sure the oil is hot enough for crispiness.

For the Green Chile Sour Cream

• 1 cup sour cream
• ¼ cup chopped green chiles

Instructions

 

Preparation

• In a large bowl, combine mashed potatoes, cheese, green chiles, flour, green onions, egg, salt, and pepper. Mix until well combined.
• Form the mixture into patties.

Cooking

• Heat oil in a skillet over medium heat. Fry the patties for 3-4 minutes on each side until golden brown.

Making the Sauce

• For the green chile sour cream, mix sour cream with additional chopped green chiles.

Serving

• Serve potato cakes hot with green chile sour cream on the side.

Notes

Leftover potato cakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for a few minutes on each side until heated through. You can also microwave them, but the texture may not be as crispy. For crispier cakes, ensure the oil is hot enough before frying.

Keyword cheese, Comfort Food, Fried Cakes, Green Chile, Potato Cakes