Green Chile Cheese Potato Cakes with Green Chile Sour Cream

Instructions:

1. In a large bowl, combine the potatoes, cheese, roasted green chiles, egg, flour, garlic powder, onion powder, salt, and pepper until well mixed.
2. Heat a thin layer of oil in a skillet over medium heat.
3. Scoop about 1/4 cup of mixture into the pan for each cake and gently flatten with a spatula.
4. Cook for 3–4 minutes per side, or until crisp, golden, and cooked through.
5. Transfer the cooked potato cakes to a paper towel–lined plate.
6. In a small bowl, stir together the sour cream, roasted green chiles, cumin, garlic powder, salt, and optional lime.
7. Serve the potato cakes hot with a generous spoonful of green chile sour cream.

Variations

• Add cooked bacon bits for a smoky, savory twist.
• Use Monterey Jack for a milder cheese that melts beautifully.
• Mix in finely diced green onions for extra freshness.
• Add a dash of smoked paprika for deeper flavor.
• Swap sour cream for Greek yogurt for a lighter dipping sauce.

Tips

• Don’t overcrowd the pan—space ensures crisp edges and even browning.
• Squeeze excess moisture from the shredded potatoes if needed for firmer cakes.
• Use a mix of cheddar and pepper jack for the best melt and spice combination.
• Keep cooked potato cakes warm in a low oven while finishing the batch.
• Serve immediately for peak crispness and the best texture.