Potato patties with chile con queso are golden on the outside, warm and cheesy on the inside and made spectacular smothered with creamy and spicy green chile with cheese.
Prepare the chile con queso first. You can find the recipe by clicking here.
Keep warm or reheat once patties are done.
Place the potatoes in a pot and cover with cold water. Place the pot on medium high heat and boil the potatoes until soft.
Remove the water and let the potatoes cool slightly. Peel the potatoes and mash them with a masher until smooth and creamy.
Add the butter (be careful not to add too much butter or the patties will not stay together), pepper and salt. Mash it all together and taste for seasoning.
Add the shredded cheese and mash together once again. With clean hands, knead the potatoes like a dough to ensure all ingredients are well incorporated.
Create patties using your hands, that are about 1/2 inch thick and 3 inches in diameter. Be careful when forming the patties as they can be pretty flimsy and break. If they do break, push the potato firmly with your hands to fix any cracks.
Separate the whites from 4 eggs. Place the egg whites in an extended bowl and whip them with an electric mixer. Whip at high speed until stiff peaks form. To test this, the egg whites should no longer be runny and when you turn the whisk or bowl upside down the peaks should hold without collapsing.
Add in the 4 egg yolks. Use a spatula to carefully fold them into the eggs whites. Be sure not to over mix.
Arrange dredging station with the plate of patties first, then another extended bowl with the flour and lastly, the bowl of whipped eggs.
In a heavy, medium pan, like a cast-iron skillet, heat about 1/2 inch of cooking oil over medium high heat. Once hot, lower the heat to medium.
One by one, take a patty and delicately place it in the bowl with the flour. Cover it with flour on both sides. Dust off any excess flour, then carefully place in the egg mixture. Cover with egg.
Carefully place about 3-4 prepared patties in the hot oil. (Do not overcrowd the pan). Sprinkle each one on the top side with salt before flipping.
Fry until golden, about 1-2 minutes on each side. Flip the patties using a firm spatula. Use a fork or a spoon in your other hand when flipping to help turn the patties without them breaking or splattering.
As the patties are done, take them out and place them on a large plate or platter covered with paper towels. Allow the patties to drain on the paper towels.
Warm up the chile con queso by turning the heat to medium. Heat through, stirring occasionally.
Serve 2-3 patties on each plate. Ladle a big spoonful of green chile on the side or right on top of the potato patties.
*Using a white Mexican cheese like muenster or Chihuahua will add more flavor to the patties, if you cannot find any then a good melting mozzarella can work too.
*For Whole30 potato patties: Leave out the shredded cheese and use tapioca flour or arrowroot flour. Serve them with a salad or a protein (like ground beef or chicken) in place of the chile con queso.