Instructions:

Shred the potatoes and place them in a large bowl of cold water. Let them sit for 5 minutes.

Drain and squeeze out as much water as possible using a kitchen towel. This ensures crispy cakes.

In a large bowl, combine shredded potatoes, cheddar cheese, green chiles, onion, garlic powder, cumin, black pepper, and salt.

Stir in the beaten eggs and flour until well mixed.

Heat 2 tablespoons of oil in a skillet over medium-high heat.

Scoop about 1/4 cup of the potato mixture and press it slightly to form a patty.

Place the patties in the hot skillet, cooking for about 3-4 minutes per side, or until golden brown and crispy.

Transfer to a paper towel-lined plate to drain excess oil.

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

Stir until smooth and creamy. Adjust seasoning as needed.

Serve the crispy potato cakes warm, drizzled with green chile sour cream, or with a side for dipping.

Garnish with fresh cilantro, lime wedges, or extra shredded cheese for added flavor.

Add crumbled bacon for a smoky flavor.

Use pepper jack cheese for an extra spicy kick.

Enjoy these crispy, cheesy, and flavor-packed Green Chile Potato Cakes! Perfect as a side dish, appetizer, or snack. 🌶️🧀