1-First, prepare your ingredients by peeling the large Russet potato and microwaving it for 5 minutes until slightly softened. Then, shred the entire potato using a box grater to get a fine texture that blends well. This step sets the foundation for the cakes and makes mixing easier later on.

2-Second, in a large mixing bowl, combine the shredded potato with 2 tablespoons of softened cream cheese, 1 cup of shredded sharp cheddar cheese, and the drained diced green chiles. Stir thoroughly to blend these items into a uniform mixture that holds together nicely.

3-Third, add 1 minced clove of garlic, 1/4 cup of finely diced onion, 1/2 teaspoon of garlic salt, and 1/2 teaspoon of black pepper to the bowl. Mix everything well to distribute the flavors evenly throughout the potato mixture. At this point, the blend should be cohesive and ready for shaping.

4-Fourth, cut a piece of parchment paper to fit on a small cookie sheet and shape the potato mixture into small, fairly flat cakes on it. Use all the mixture to form even cakes that will cook uniformly and get crispy edges.

5-Fifth, place the cookie sheet in the freezer for 10 minutes to firm up the cakes, making them easier to handle during frying. Then, heat 1 tablespoon of olive oil in a medium frying pan over medium heat until hot.

6-Sixth, add the potato cakes to the pan without crowding them and fry until crispy on each side, about 3-4 minutes per side. Serve them hot with sour cream for dipping to enhance the savory flavors. For more ideas on quick meals, check out our easy appetizers guide on the blog.