Green Chile Cheese Potato Cakes with Green Chile Sour Cream
Ingredients:
Large potato
2-3 tablespoons of cream cheese
shredded cheese
minced garlic
onion
garlic salt and pepper
sour cream
Instructions:
Peel large potato and microwave for 5 minutes, carefully shred (I use box grater, you can also use frozen hash browns but thaw first).
In mixing bowl blend potatoes with 2-3 tablespoons of cream cheese, as much chile as you like and shredded cheese.
Add some minced garlic, you can also add onion if you like.
Spice to your taste, I used garlic salt and pepper.
Fry until crispy on each side, I love dipping in sour cream and I add some finely chopped chile and black pepper because I’m a green chile mood.
I also use this same mix and add to my well oiled cast iron skillet and bake at 350 for 30 minutes and tip out onto a serving plate and slice like a pie for brunch potlucks or larger family gatherings when I don’t want to fry 40 of these. Nothing like a delicious potato cake dunked in sour cream