Green Chile Cheese Potato Cakes with Green Chile Sour Cream

These Green Chile Cheese Potato Cakes are crispy on the outside, creamy on the inside, and packed with bold Southwestern flavor. Made with mashed potatoes, melted cheese, and zesty green chiles, they’re served with a tangy Green Chile Sour Cream that takes this dish to the next level. Perfect as an appetizer, side dish, or even a light main course!

🌶️ Why You’ll Love This Recipe

• Crispy, cheesy, and full of flavor

• Great way to use leftover mashed potatoes

• Perfect for brunch, parties, or dinner sides

• Classic Southwestern & New Mexico–style taste

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• 📝 Ingredients

  For the Potato Cakes:

  • 3 cups mashed potatoes (cold, leftover works best)

  • 1 cup shredded cheddar or Monterey Jack cheese

  • ½ cup canned diced green chiles, drained

  • 2 green onions, finely chopped

  • 1 large egg

  • ½ cup all-purpose flour

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • Salt and black pepper, to taste

  • 3–4 tbsp oil for frying

  For the Green Chile Sour Cream:

  • 1 cup sour cream

  • ¼ cup diced green chiles, drained

  • 1 tbsp lime juice

  • ¼ tsp garlic powder

  • Salt to taste

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  👩‍🍳 Instructions

  Step 1: Make the Green Chile Sour Cream

  1. In a small bowl, mix sour cream, green chiles, lime juice, garlic powder, and salt.

  2. Cover and refrigerate while you make the potato cakes.

  Step 2: Prepare the Potato Mixture

  3. In a large bowl, combine mashed potatoes, cheese, green chiles, green onions, egg, flour, garlic powder, onion powder, salt, and pepper.

  4. Mix until fully combined.

  Step 3: Form & Cook the Cakes

  5. Shape mixture into small patties (about ¼ cup each).

  6. Heat oil in a large skillet over medium heat.

  7. Fry potato cakes for 3–4 minutes per side, until golden brown and crispy.

  8. Transfer to a paper towel–lined plate.

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  🍽️ Serving Suggestions

  • Serve hot with Green Chile Sour Cream on top

  • Garnish with extra green onions or cilantro

  • Pair with grilled chicken, steak, or a fresh salad

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  💡 Pro Tips

  • Cold mashed potatoes hold together better.

  • Don’t overcrowd the pan—cook in batches for best crispiness.

  • Add a pinch of cumin for extra Southwestern depth.

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  📌 Storage

  • Refrigerate leftovers in an airtight container for up to 3 days

  • Reheat in a skillet or air fryer for best texture