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
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I’ve been meaning to share this recipe for a while — my sister asked me months ago — and finally I made it with my mom so I could reproduce it exactly the way she does. The result is a simple, comforting dish: crispy potato patties filled with melted cheese, best served topped or sided with a creamy, spicy chile con queso.
These patties are perfect for Meatless Monday or for a lighter Lent meal, since they are meatless as written. With a few small changes they can also be made compliant with Whole30 — I note those options in the recipe.
The method is straightforward but involves several steps: cook and mash the potatoes, mix in seasoning and cheese, form patties, prepare a light egg coating, then dredge and fry until golden. I recommend preparing the chile con queso first so it stays warm while you finish the patties.
How to make Potato Patties with Chile con Queso
Chile con Queso
Prepare the chile con queso first and keep it warm on very low heat. If you prefer, turn off the heat and keep the pot covered; reheat briefly before serving. (The original chile con queso recipe is referenced in the recipe block.)
Potato Patties
Start by placing 4 large potatoes in a pot and covering them with cold water. Bring to a boil over medium-high heat and cook until the potatoes are soft and easily pierced with a fork. Drain and allow the potatoes to cool slightly.
Peel and mash the potatoes until smooth using a potato masher. Add 1 tablespoon of butter (use sparingly so the patties hold together), 1 teaspoon salt and 1/2 teaspoon pepper. Taste and adjust seasoning.
Fold in about 1 cup shredded white Mexican cheese — muenster or Chihuahua works best for flavor; a good melting mozzarella is an acceptable substitute. For a Whole30 version, omit the cheese.
{Leave the cheese out for a Whole30 compliant version.}
With clean hands, knead the mixture like dough so everything is evenly combined. Form patties about 1/2 inch thick and 3 inches in diameter. They can be fragile; if cracks appear press the potato to seal them.
Separate 4 eggs and place the whites in a large bowl. Whip the egg whites at high speed until stiff peaks form; they should hold their shape when you lift the whisk. Gently fold in the 4 yolks with a spatula, taking care not to deflate the whipped whites.
Set up a dredging station beside the stove: a plate with the formed patties, a bowl with about 2 cups flour (use tapioca or arrowroot for a Whole30 option), and the bowl with the whipped eggs.
A note about the flour…
Use regular all-purpose flour or a non-gluten blend. For Whole30, substitute tapioca or arrowroot flour.
Back to the patties…
Heat about 1/2 inch of oil in a heavy skillet over medium-high heat, then reduce to medium once the oil is hot. One at a time, dust each patty in flour, shake off excess, then dip and coat in the whipped egg mixture. Fry 3–4 patties at a time without crowding the pan.
Sprinkle the tops lightly with salt before flipping. Fry until golden, about 1–2 minutes per side. Use a firm spatula and, if needed, a fork or spoon to help turn the patties gently so they don’t break or splatter.
Remove cooked patties to a plate lined with paper towels to drain.
Ready to Serve
Warm the chile con queso over medium heat until heated through, stirring occasionally. Plate 2–3 patties per person and spoon a generous ladle of green chile either on the side or directly over the patties.
Leftover patties reheat well on a griddle, in a skillet or in the microwave. The chile con queso reheats easily as well.
I hope you and your family enjoy these as much as mine does — they’re a simple, satisfying crowd-pleaser.
Have you ever had potato patties? How do you like to eat them? I’d love to know in the comments below.
Recipe
Potato Patties with Chile con Queso
by Gemma Aguayo-Murphy
Pin Recipe
Ingredients
Chile Con Queso (see recipe)
Potato Patties
- 4 large potatoes (or 6 medium)
- 1 tablespoon butter
- ½ teaspoon pepper
- 1 teaspoon salt
- 1 cup shredded Mexican white cheese (see notes)
- 4 eggs (whites and yolks separated)
- 2 cups flour (can use non-gluten, see notes for Whole30)
- Frying oil (such as olive oil, vegetable oil, safflower oil or grapeseed oil)
- More salt to taste for frying
Instructions
Chile con Queso
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Prepare the chile con queso first. Keep warm while you make the patties.
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Reheat briefly if needed just before serving.
Potato Patties
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Place potatoes in a pot, cover with cold water and boil over medium-high heat until tender.
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Drain, let cool slightly, peel and mash until smooth.
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Mix in butter, salt and pepper. Taste and adjust seasoning.
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Stir in shredded cheese, then knead with clean hands to combine thoroughly.
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Form patties about 1/2 inch thick and 3 inches in diameter, repairing any cracks by pressing the potato together.
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Whip egg whites to stiff peaks, then fold in the yolks gently.
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Arrange the patties, flour and whipped eggs for dredging.
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Heat 1/2 inch oil in a heavy skillet over medium-high; lower to medium when hot.
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Dredge each patty in flour, shake off excess, then coat in whipped eggs.
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Fry 3–4 patties at a time without overcrowding. Season the top with salt before flipping.
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Cook until golden, about 1–2 minutes per side. Remove to paper towels to drain.
Serve
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Warm the chile con queso over medium heat, stirring occasionally.
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Serve 2–3 patties per person and spoon chile con queso on top or alongside.
Notes
*For Whole30: omit the shredded cheese and use tapioca or arrowroot flour. Serve with a salad or a protein instead of the chile con queso.