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–+ servings

Green Chile Cheese Potato Cakes

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Crispy and flavorful potato cakes packed with green chiles and cheese, served with zesty green chile sour cream.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Brunch, Snack
Cuisine: Southwestern
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 large potato (or thawed frozen hash browns) For convenience, thawed hash browns can be used.
  • 2-3 tablespoons cream cheese
  • to taste cups shredded cheese Cheddar, pepper jack, or dairy-free alternatives work well.
  • to taste cloves minced garlic
  • optional finely diced onion
  • to taste pinches garlic salt
  • to taste pinches pepper

Method
 

Preparation
  1. Cook the potato until it’s tender, then mash it in a bowl.
  2. Mix in the cream cheese, shredded cheese, minced garlic, and optional diced onion until fully combined.
  3. Season the mixture with garlic salt and pepper to taste.
  4. Shape the mixture into small cakes, roughly the size of your palm.
Cooking
  1. Heat a skillet over medium heat and drizzle in a bit of oil.
  2. Fry the potato cakes for about 3-4 minutes on each side or until they’re golden brown.
  3. Serve hot with a generous dollop of green chile sour cream.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 7gSodium: 350mgFiber: 3gSugar: 1g

Notes

For the best texture, make sure your potato is well-cooked and fully mashed. Avoid any lumps for a smoother batter. You can also freeze the uncooked cakes for up to a month, frying them straight from the freezer.
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