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For the Potato Cakes:<\/strong><\/p>\n 3 cups shredded potatoes (peeled and rinsed)<\/p>\n 1\/2 cup shredded cheddar cheese (or Mexican blend cheese)<\/p>\n 1\/4 cup diced green chiles (canned or fresh roasted)<\/p>\n 1\/4 cup finely diced onion<\/p>\n 1\/4 teaspoon garlic powder<\/p>\n 1\/4 teaspoon cumin<\/p>\n 1\/4 teaspoon black pepper<\/p>\n 1\/4 teaspoon salt<\/p>\n 2 eggs, beaten<\/p>\n 2 tablespoons all-purpose flour<\/p>\n 3-4 tablespoons oil (for frying)<\/p>\n For the Green Chile Sour Cream:<\/strong><\/p>\n 1\/2 cup sour cream<\/p>\n 2 tablespoons diced green chiles<\/p>\n 1 teaspoon lime juice<\/p>\n 1\/4 teaspoon garlic powder<\/p>\n Pinch of salt<\/p>\n <\/p>\n Shred the potatoes and place them in a large bowl of cold water. Let them sit for 5 minutes.<\/p>\n Drain and squeeze out as much water as possible using a kitchen towel. This ensures crispy cakes.<\/p>\n In a large bowl, combine shredded potatoes, cheddar cheese, green chiles, onion, garlic powder, cumin, black pepper, and salt.<\/p>\n Stir in the beaten eggs and flour until well mixed.<\/p>\n Heat 2 tablespoons of oil in a skillet over medium-high heat<\/strong>.<\/p>\n Scoop about 1\/4 cup of the potato mixture and press it slightly to form a patty.<\/p>\n Place the patties in the hot skillet, cooking for about 3-4 minutes per side<\/strong>, or until golden brown and crispy.<\/p>\n Transfer to a paper towel-lined plate to drain excess oil.<\/p>\n In a small bowl, mix sour cream, diced green chiles, lime juice, garlic powder, and a pinch of salt.<\/p>\n Stir until smooth and creamy. Adjust seasoning as needed.<\/p>\n Serve the crispy potato cakes warm, drizzled with green chile sour cream, or with a side for dipping.<\/p>\n Garnish with fresh cilantro, lime wedges, or extra shredded cheese for added flavor.<\/p>\n Add crumbled bacon for a smoky flavor.<\/p>\n Use pepper jack cheese for an extra spicy kick.<\/p>\n Enjoy these crispy, cheesy, and flavor-packed Green Chile Potato Cakes<\/strong>! Perfect as a side dish, appetizer, or snack. \ud83c\udf36\ufe0f\ud83e\uddc0<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: For the Potato Cakes: 3 cups shredded potatoes (peeled and rinsed) 1\/2 cup shredded cheddar cheese (or Mexican blend cheese) 1\/4 cup diced green chiles (canned or fresh roasted) 1\/4 cup finely diced onion 1\/4 teaspoon garlic powder 1\/4 teaspoon cumin 1\/4 teaspoon black pepper 1\/4 teaspoon salt 2 eggs, beaten 2 tablespoons all-purpose […]<\/p>\n","protected":false},"author":1,"featured_media":6100,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6098","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\tTURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n
<\/p>\nInstructions:<\/strong><\/h1>\n
1. Prep the Potatoes<\/strong><\/h3>\n
2. Mix the Potato Cake Batter<\/strong><\/h3>\n
3. Cook the Potato Cakes<\/strong><\/h3>\n
4. Make the Green Chile Sour Cream<\/strong><\/h3>\n
5. Serve<\/strong><\/h3>\n
Optional Add-Ons:<\/strong><\/h3>\n