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.
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.