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Green Chile Cheese Potato Cakes with Green Chile Sour Cream

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Delightful gluten-free potato cakes infused with green chile and served with a tangy sour cream dip.

Ingredients

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  • 1 large potato (or about 2 cups shredded; frozen hash browns can also be used, thawed)
  • 2 – 3 tbsp cream cheese
  • 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
  • Green chile (finely chopped, to taste)
  • 1 – 2 cloves garlic (minced)
  • Optional: ¼ cup finely chopped onion
  • Garlic salt – to taste
  • Black pepper – to taste
  • Cooking oil for frying
  • ½ cup sour cream
  • 1 – 2 tbsp green chile (finely chopped)
  • Freshly ground black pepper (to taste)

Instructions

  1. Prepare the Potatoes: Peel and shred the large potato if not using frozen hash browns.
  2. Mix the Potato Cake Batter: In a bowl, combine the shredded potato, cream cheese, cheese blend, green chile, minced garlic, and optional onion. Season with garlic salt and black pepper to taste.
  3. Form and Chill: Shape the mixture into small patties and place them on a plate. Chill in the refrigerator for at least 30 minutes to firm up.
  4. Fry the Potato Cakes: In a large skillet, heat cooking oil over medium heat. Fry each potato cake until golden and crispy, about 4-5 minutes per side.
  5. Make the Green Chile Sour Cream: In a separate bowl, blend the sour cream with the finely chopped green chile and season with black pepper.
  6. Serve: Serve the crispy potato cakes warm, drizzled with the green chile sour cream. Enjoy!

Notes

Ensure all ingredients are certified gluten-free and check labels for hidden gluten.

Nutrition

Find it online: https://www.glutenfreez.com/green-chile-cheese-potato-cakes/