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–+ servings

Green Chile Cheese Potato Cakes

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Crispy on the outside, creamy on the inside potato cakes made with leftover mashed potatoes, green chiles, and melty cheese. These versatile cakes are perfect for breakfast, lunch, or dinner and transform yesterday's side dish into an exciting new meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Breakfast, Main Course, Side Dish
Cuisine: American, Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Large mixing bowl
  • Large skillet
  • Measuring cups and spoons

Method
 

  1. In a large bowl, combine cold mashed potatoes, shredded cheese, and diced green chiles. Mix thoroughly until evenly distributed.
  2. Add beaten eggs, flour, chopped green onions, and all seasonings (garlic powder, onion powder, salt, black pepper, and paprika if using). Stir until you have a thick mixture that holds its shape.
  3. Scoop about ¼ cup of the mixture and form into patties about ½-inch thick.
  4. Heat oil or butter in a large skillet over medium heat.
  5. Cook potato cakes for 3-4 minutes per side until golden-brown and crispy.

Notes

Leftover cold mashed potatoes work best as they're firmer and easier to shape. For variations, try different cheeses like Pepper Jack for extra spice, or substitute green chiles with jalapeños (spicier) or roasted bell peppers (milder). The recipe can be made gluten-free by using gluten-free flour. Serve with sour cream, fresh salsa, a fried egg, or alongside a crisp green salad.

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