Description
Delicious crispy potato cakes filled with cheese and green chiles, served with a zesty green chile sour cream.
Ingredients
Scale
- 1 large potato (or about 2 cups shredded; frozen hash browns, thawed)
- 2 – 3 tbsp cream cheese
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- Green chile (finely chopped, to taste)
- 1 – 2 cloves garlic (minced)
- Optional: ¼ cup finely chopped onion
- Garlic salt – to taste
- Black pepper – to taste
- Cooking oil for frying
- ½ cup sour cream
- 1 – 2 tbsp green chile (finely chopped)
- Freshly ground black pepper (to taste)
Instructions
- Prepare the potatoes: Peel and shred the large potato if not using frozen hash browns.
- Mix the potato cake batter: In a bowl, combine the shredded potato, cream cheese, cheese blend, green chile, minced garlic, and optional onion. Season with garlic salt and black pepper to taste.
- Form and chill: Shape the mixture into small patties and place them on a plate. Chill in the refrigerator for at least 30 minutes to firm up.
- Fry the potato cakes: In a large skillet, heat cooking oil over medium heat. Fry each potato cake until golden and crispy, about 4-5 minutes per side.
- Make the green chile sour cream: In a separate bowl, blend the sour cream with the finely chopped green chile and season with black pepper.
- Serve: Serve the crispy potato cakes warm, drizzled with the green chile sour cream. Enjoy!
Notes
For a gluten-free option, these potato cakes can be made without any flour.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: main course
- Method: Frying
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg