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.

Potato Patties with Chile con Queso

Today’s recipe is long overdue, at least it is in the eyes of my sister who requested I post this dish on the blog about 5 months ago.

For one reason or another I just hadn’t gotten around to making this incredible meal and posting about it. Mainly I had been waiting to ask my mom to help me with it because there are a few steps involved and I wanted to be sure it was perfect before sharing it with you.

However, whenever I hang out with my parents, we always get busy with something else. So this week when my parents came to visit, I had all the ingredients ready and my mom and I made it our top priority to prepare the recipe.

My mom always serves these potato patties with chile con queso, so this is how I am presenting it to you today. The great thing about this dish though, is you can serve the patties with another side if you’d like, plus with a few minor modifications they can also be made Whole30 compliant (see recipe for details).

For today, the recipe is exactly the way my mom makes it and the way my sister has requested. I have to keep one of my number one fans happy after all. Plus the original recipe for potato patties with chile con queso is so amazing that it’d be a shame not to share it with you in all its glory.

These potato patties are golden on the outside, warm and cheesy on the inside and made spectacular smothered with creamy and spicy chile con queso. Also, the meal is completely meatless, making it a great Meatless Monday option, or a great dinner for the upcoming season of Lent.

So, here we go!

How to make Potato Patties with Chile con Queso

Chile con Queso

To begin, prepare the chile con queso. You can find the recipe by clicking here.

The patties take a little longer to prepare, so it is best to get the green chile out of the way. You can keep it warm on very low heat. As for me, I prefer to turn off the heat, leave the pot covered, and warm it back up before serving.

Potato Patties

First, place 4 large potatoes in a pot and cover with cold water. Place the pot on medium high heat and boil the potatoes until soft.

Next, remove the water and let the potatoes cool slightly.

Peel the potatoes and mash them using a masher (like the one shown here) until they are smooth and creamy.

Then, add one tablespoon of butter (be careful not to add too much butter or the patties will not stay together), 1/2 teaspoon of pepper and 1 teaspoon of salt. Mash it all together and taste for seasoning.

Add about one cup of shredded cheese. 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. Mash together once again.

{Leave the cheese out for a Whole30 compliant version.}

With clean hands, knead the potatoes like a dough to ensure all ingredients are well incorporated.

Create patties using your hands, that are about a 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.

Next, 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 whisks upside down the peaks should hold without collapsing.

Then, add in the 4 egg yolks. Using a spatula carefully fold them into the eggs whites. Be sure not to over mix  as this will undo the work you just did whipping the egg whites.

After that, organize your dredging station next to your stove.

Place the plate of patties first and next to that another extended bowl with 2 cups of flour. Lastly,  the bowl of whipped eggs.

A note about the flour…

We used Bob’s Red Mill non-gluten flour (find it here). However you can use regular wheat flour or for a Whole30 option, use tapioca or arrowroot flour.

Back to the patties…

In a heavy, medium pan, like a cast-iron skillet, heat about a 1/2 inch of cooking oil over medium high heat. You can use vegetable oil, olive oil, safflower oil, or grapeseed oil.

Once hot, lower the heat to medium. Now begin’s the process of getting these potato patties cooked.

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.

With gentle hands, place about 3-4 prepared patties in the hot oil. (Do not overcrowd the pan).

As soon as you place the patties in the pan (and before flipping them) sprinkle each one with salt.

Fry until golden, about 1-2 minutes on each side. Flip the patties using a firm spatula. My mom and I also like to use a fork or a spoon in our other hand when flipping to help us 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.

Ready to Serve

Now’s the time to warm up that chile con queso. Place the pot on medium heat until the chile is warmed 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 and dig in!

The beauty of the patties is they reheat beautifully either on a comal (a flat griddle like this one), a pan, or in the microwave. And based on my previous directions, the chile con queso can also be reheated.

So to my wonderful sister and to wonderful you, I hope you enjoy!

Have you ever had potato patties? How do you like to eat them? I’d love to know in the comments below.

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