Kickin’ Potato Cakes

Peel potatoes and then shred using the large side of a cheese grater. You can skip this step and save some time if you just grab a bag of Simply Potatoes at the store, too.

In a large mixing bowl, add shredded potatoes, flour, and all seasonings. Mix well. Adjust seasonings according to preference. I always like to add more cracked black pepper than most people, so I lay it on thick! Fold in the green chile. If you can get it, use fresh chile. Of course, the canned variety will work, too.

Using your hands, scoop about a quarter cup of the potato mixture into your hands and pat into small cakes. If your cakes don’t seem to stick together long enough to drop them into the hot oil, add a little more flour.

In a large skillet, heat vegetable oil over medium high heat. Drop potato cakes into the oil and fry on each side until crispy and brown, about 5 minutes on each side.

Serve immediately with ketchup, sour cream or put some shredded cheddar cheese on top of each cake and stick ‘em under the broiler on a cookie sheet for just a few seconds.