For topping, in a small bowl combine sour cream, shallot, lime juice, cilantro, and cumin. Cover and chill until ready to serve.
In a medium bowl combine eggs, flour, salt, and black pepper. Stir in cheese and chile peppers. Set aside.
Peel potatoes. Using a handheld grater or a food processor, coarsely shred potatoes. Press shredded potatoes between several layers of paper towels to remove excess moisture. Coarsely shred onion; press between paper towels. Stir shredded potatoes and onion into egg mixture.
In a large, heavy nonstick skillet heat 2 tablespoons of the oil over medium-high heat. Drop potato mixture by level tablespoons into hot oil; spread if necessary. Cook about 4 minutes or until edges are golden, turning once. Remove from skillet; keep warm. Repeat with the remaining 2 tablespoons oil and the remaining potato mixture, adding the remaining 2 tablespoons oil as needed. Serve pancakes warm with topping.