Green chile cheese potato cakes are everything you want in a comforting Southwestern side: crisp, golden edges; a melty, cheesy center; and a bold hit of roasted green chile in every bite. These potato cakes fry up beautifully, developing a crunchy exterior that gives way to soft, savory potatoes infused with spices and vibrant Hatch-style flavor. They’re simple to make, endlessly satisfying, and wonderfully versatile—perfect as an appetizer, side dish, or even a brunch centerpiece.
The potatoes form the hearty base, while the cheese melts into every nook and cranny, creating that irresistible pull-apart texture. Diced roasted green chiles add both smokiness and brightness, blending seamlessly with garlic and onion powder to build a deep, well-rounded flavor. When pan-fried, the mixture transforms into crisp cakes that stay tender inside without falling apart.
To finish, a cool and creamy green chile sour cream ties everything together. It’s tangy, smooth, and spiked with more roasted chiles for a second wave of heat. A touch of cumin and a squeeze of lime elevate the sauce, making it the ideal pairing for the warm, crunchy potato cakes.
Serve these hot from the skillet with a generous spoonful of chile sour cream, and watch them disappear quickly. They’re an outstanding addition to Southwestern dinners, breakfast plates, or casual gatherings.
ADVERTISEMENT
Servings: 8–10 potato cakes
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients
For the Potato Cakes:
- 3 cups shredded or grated potatoes (parboiled or thawed hash browns)
- 1 cup shredded cheddar or pepper jack
- 1/2 cup diced roasted green chiles
- 1 egg
- 1/3 cup flour
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Oil for frying
For the Green Chile Sour Cream:
- 1 cup sour cream
- 2–3 tbsp diced roasted green chiles
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- Pinch of salt
- Squeeze of lime (optional)
Instructions:
See Next Page =>
