Crispy Potato Barbecue Stacks

Hash browns surround tangy barbecue chicken or pork in these meat-and-potato patties.

  • prep time 10 min
  • total time 45 min
  • ingredients 7
  • servings 4

Ingredients

1/2
cup Progresso® Plain Bread Crumbs
1
teaspoon seasoned salt
1
egg
1 tablespoon water
8
frozen hash-brown patties
1
cup refrigerated original barbecue sauce with shredded chicken or pork (from 18-oz. container)
4
(1/2-oz.) slices Swiss cheese
  • 1 Heat oven to 425°F. Line large cookie sheet with parchment paper; spray paper with cooking spray. In shallow pie pan, mix bread crumbs and seasoned salt; set aside. In another shallow pan, beat egg and water with wire whisk until well blended; set aside.
  • 2 On each of 4 of the frozen hash-brown patties, place 1/4 cup barbecue sauce with shredded chicken. Top each with 1 slice cheese, folded to fit. Cover each with remaining potato patty.
  • 3 Carefully dip both sides of each stack into egg mixture; coat each with bread crumb mixture. Place on sprayed paper-lined cookie sheet.
  • 4 Bake at 425°F. for 15 minutes. Remove from oven. Carefully turn stacks over.
  • 5 Return to oven; bake an additional 11 to 16 minutes or until centers are thoroughly heated and cheese is melted.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/4 of Recipe
    Calories
    370
    (
    Calories from Fat
    70),
    % Daily Value
    Total Fat
    8g
    8%
    (Saturated Fat
    4g,
    4%
    ),
    Cholesterol
    65mg
    65%;
    Sodium
    1000mg
    1000%;
    Total Carbohydrate
    59g
    59%
    (Dietary Fiber
    4g
    4%
      Sugars
    12g
    12%
    ),
    Protein
    16g
    16%
    ;
    % Daily Value*:
    Vitamin A
    6%;
    Vitamin C
    10%;
    Calcium
    20%;
    Iron
    15%;
    Exchanges:
    3 Starch; 1 Other Carbohydrate;
    Carbohydrate Choices:
    4
    *Percent Daily Values are based on a 2,000 calorie diet.
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