Crispy Potato Barbecue Stacks

(8)
  2 reviews
  • 10|min prep time
  • 45|min total time
  • 7 ingredients
  • 4 servings

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

Directions

  1. 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. 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. 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. 4 Bake at 425°F. for 15 minutes. Remove from oven. Carefully turn stacks over.
  5. 5 Return to oven; bake an additional 11 to 16 minutes or until centers are thoroughly heated and cheese is melted.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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