Green Chile Cheese Potato Cakes with Tangy Sour Cream

Name: Green Chile Cheese Potato Cakes with Tangy Sour Cream
Total time: 30 min
Ingredients: 3 cups (720 g) cold mashed potatoes; 1/2 cup (75 g) canned diced green chiles, drained well; 3/4 cup (85 g) shredded sharp cheddar cheese; 1/2 cup (55 g) shredded Monterey Jack cheese; 1 large egg, lightly beaten; 1/3 cup (42 g) all-purpose flour, plus more if needed; 3 green onions, thinly sliced, plus more for serving; 1/2 teaspoon garlic powder; 1/4 teaspoon ground cumin; 3/4 teaspoon kosher salt, or to taste; 1/4 teaspoon black pepper; 3 tablespoons neutral oil, for frying; 3/4 cup (180 g) sour cream; 1 tablespoon fresh lime juice; 1 tablespoon chopped cilantro or chives; 1 tablespoon drained diced green chiles; 1 small garlic clove, finely grated; 1/4 teaspoon kosher salt

myhomemaderecipe.com

Crispy green chile cheese potato cakes made with mashed potatoes, melty cheese, and a cool tangy sour cream dip. Make them as a side, snack, or brunch plate.

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