These crispy, golden Green Chile Cheese Potato Cakes are packed with cheesy flavor and a mild kick of roasted green chiles. Paired with a tangy green chile sour cream, they’re perfect as an appetizer, side dish, or even a snack. They’re crispy on the outside, tender on the inside, and bursting with Southwestern flair.
Ingredients:
2 cups shredded hash brown potatoes (thawed if frozen)
1/2 cup shredded Monterey Jack cheese
1/4 cup diced roasted green chiles
1 egg, lightly beaten
2 tablespoons all-purpose flour
1/4 teaspoon garlic powder
Salt and pepper to taste
2 tablespoons vegetable oil (for frying)
For the Green Chile Sour Cream:
1/2 cup sour cream
2 tablespoons diced green chiles
1 teaspoon lime juice
Salt to taste
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