Can I make these Green Chile Cheese Potato Cakes ahead of time?

Yes, you can prepare the potato cake mixture up to a day in advance and store it in the refrigerator. For cooked cakes, allow them to cool completely, then store in an airtight container for 2-3 days. Reheat in a skillet or oven for best crispiness.

What kind of green chiles should I use for this recipe?

You can use canned diced green chiles (mild or medium, depending on your spice preference) for convenience. For a fresher, more authentic flavor, roast and peel fresh Hatch green chiles or Anaheim peppers, then dice them.

How do I get my potato cakes extra crispy?

The key to crispy potato cakes is to remove as much moisture as possible from the grated potatoes. Squeeze them thoroughly in a clean kitchen towel. Also, ensure your oil is hot enough (medium-high heat) before adding the cakes, and don't overcrowd the pan.

Can I bake these potato cakes instead of frying?

While frying yields the crispiest results, you can bake them. Preheat your oven to 400u00b0F (200u00b0C). Lightly grease a baking sheet and arrange the cakes. Bake for 15-20 minutes, flipping halfway through, until golden brown and cooked through. They may not be as crispy as pan-fried.

Irresistible Green Chile Cheese Potato Cakes with Zesty Sour Cream

Name: Green Chile Cheese Potato Cakes with Green Chile Sour Cream
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Southwestern
Ingredients: 2 large Russet potatoes (about 1.5 lbs), peeled and grated; 1/2 cup canned diced green chiles (mild or medium), drained well; 1 cup shredded sharp cheddar cheese; 1 large egg, lightly beaten; 1/4 cup all-purpose flour; 1/4 cup panko breadcrumbs (plus more for coating); 1/2 teaspoon salt; 1/4 teaspoon black pepper; Vegetable oil, for frying; 1/2 cup sour cream; 2 tablespoons canned diced green chiles, drained; 1 tablespoon fresh lime juice; 1 tablespoon chopped fresh cilantro; Pinch of salt

Description

These savory potato cakes, packed with spicy green chiles and melted cheese, are perfectly complemented by a zesty green chile sour cream.

Ingredients

Scale

2 large Russet potatoes (about 1.5 lbs), peeled and grated
1/2 cup canned diced green chiles (mild or medium), drained well
1 cup shredded sharp cheddar cheese
1 large egg, lightly beaten
1/4 cup all-purpose flour
1/4 cup panko breadcrumbs (plus more for coating)
1/2 teaspoon salt
1/4 teaspoon black pepper
Vegetable oil, for frying
For Green Chile Sour Cream:
1/2 cup sour cream
2 tablespoons canned diced green chiles, drained
1 tablespoon fresh lime juice
1 tablespoon chopped fresh cilantro
Pinch of salt

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Instructions

Step 1: Prepare the potatoes. After peeling and grating the potatoes, place them in a clean kitchen towel or several layers of cheesecloth. Squeeze out as much excess liquid as possible. This is crucial for crispy potato cakes.
Step 2: Combine potato cake ingredients. In a large bowl, combine the squeezed grated potatoes, 1/2 cup diced green chiles, shredded cheddar cheese, beaten egg, flour, panko breadcrumbs, salt, and pepper. Mix well until everything is evenly incorporated.
Step 3: Form the cakes. Take about 2 tablespoons of the potato mixture and form it into a small patty, about 1/2 inch thick and 2-3 inches in diameter. If desired, lightly dust both sides with extra panko breadcrumbs for added crispiness. Repeat with the remaining mixture.
Step 4: Prepare the sour cream. In a small bowl, whisk together the sour cream, 2 tablespoons diced green chiles, lime juice, and cilantro. Season with a pinch of salt to taste. Set aside.
Step 5: Fry the potato cakes. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering (around 350°F/175°C), carefully place the potato cakes into the hot oil, without overcrowding the pan. Fry in batches.
Step 6: Cook until golden. Cook for 3-5 minutes per side, or until golden brown and crispy. Use a spatula to carefully flip them. Once cooked, transfer the potato cakes to a plate lined with paper towels to drain excess oil.
Step 7: Serve. Serve the Green Chile Cheese Potato Cakes immediately with a generous dollop of the Green Chile Sour Cream. Enjoy!

Notes

For an extra spicy kick, use hot green chiles or add a pinch of cayenne pepper to the potato mixture. You can also mix in some chopped green onions for added flavor. These cakes are best enjoyed fresh, but leftovers can be reheated in a dry skillet for a few minutes per side until crispy again.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Appetizer
Method: Pan-frying
Cuisine: Southwestern

Nutrition

Serving Size: 2 cakes
Calories: 350 kcal
Sugar: 2g
Sodium: 400mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 10g
Cholesterol: 40mg

Description

Ingredients

Instructions

Notes

Nutrition

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