Instructions:
Step 1: In a large mixing bowl, combine hash browns, cheese, green chiles, egg, flour, garlic powder, salt, and pepper. Mix until fully combined.
Step 2: Heat vegetable oil in a large skillet over medium heat.
Step 3: Scoop about 1/4 cup of the potato mixture and form it into a patty. Place it in the skillet and gently flatten with a spatula. Repeat with remaining mixture.
Step 4: Cook each potato cake for 3–4 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
Step 5: While the cakes cook, stir together the sour cream, green chiles, lime juice, and a pinch of salt in a small bowl.
Step 6: Serve potato cakes warm with a dollop of green chile sour cream on the side.
Storage Information:
Store leftover potato cakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or toaster oven to maintain crispiness. Sour cream sauce can be stored separately in the fridge for up to 5 days.
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