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Green Chile Cheese Potato Cakes

If you've ever wondered what to do with leftover mashed potatoes, these green chile cheese potato cakes are the perfect solution. Crispy on the outside and soft on the inside, they combine melty cheese with a kick of green chiles to transform a simple side dish into a star attraction. Great for breakfast, lunch, or dinner, they’re both comforting and versatile.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Potato Cake Mixture
  • 3 cups cold mashed potatoes plain, no gravy
  • 1 cup shredded Monterey Jack or Cheddar cheese
  • ½ cup diced green chiles drained well, canned or roasted
  • 2 large eggs lightly beaten
  • ½ cup all-purpose flour
  • ¼ cup finely chopped green onions
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt adjust to taste
  • ¼ teaspoon black pepper
  • ½ teaspoon paprika optional, for color and flavor
  • 3-4 tablespoons oil or butter for frying

Equipment

  • Large bowl
  • Large skillet
  • Tray or plate
  • Spatula

Method
 

  1. In a large bowl, combine the 3 cups of cold mashed potatoes, 1 cup of shredded Monterey Jack or Cheddar cheese, and ½ cup of diced green chiles. Mix thoroughly so the chile and cheese are evenly distributed.
  2. Add the binding ingredients: 2 lightly beaten eggs, ½ cup all-purpose flour, ¼ cup finely chopped green onions, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon paprika (if using). Stir until you have a thick mixture that holds its shape.
  3. Scoop about ¼ cup of the mixture and gently form it into a patty about ½-inch thick. Continue shaping the remaining mixture and place the patties on a tray or plate.
  4. Heat 3-4 tablespoons of oil or butter in a large skillet over medium heat. Carefully add the potato cakes to the skillet, ensuring you do not overcrowd the pan.
  5. Fry the potato cakes for about 3-4 minutes per side, or until they develop a golden-brown, crispy crust while the inside becomes soft and melty.
  6. Once cooked, remove the cakes from the skillet and serve hot. They pair beautifully with sour cream, fresh salsa, or a simple green salad.

Notes

This recipe is a fantastic way to repurpose leftover mashed potatoes into a delicious and versatile dish. You can easily swap green chiles with jalapeños for extra heat or roasted red peppers for a milder taste. Feel free to experiment with different cheeses, such as pepper jack for a spicy twist or mozzarella for a stretchier texture. The recipe is simple, adaptable, and works well for any meal of the day.