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Judi Miller
Lakeland, Florida
Hash browns surround tangy barbecue chicken or pork in these meat-and-potato patties.
Crispy Potato Barbecue Stacks
- Prep Time 10 min
- Total 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
Instructions
-
Step1Heat 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.
-
Step2On 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.
-
Step3Carefully dip both sides of each stack into egg mixture; coat each with bread crumb mixture. Place on sprayed paper-lined cookie sheet.
-
Step4Bake at 425°F. for 15 minutes. Remove from oven. Carefully turn stacks over.
-
Step5Return to oven; bake an additional 11 to 16 minutes or until centers are thoroughly heated and cheese is melted.
Nutrition
370
Calories
8g
Total Fat
16g
Protein
59g
Total Carbohydrate
12g
Sugars
Nutrition Facts
Serving Size: 1/4 of Recipe
- Calories
- 370
- Calories from Fat
- 70
- Total Fat
- 8g
- 12%
- Saturated Fat
- 4g
- 20%
- Cholesterol
- 65mg
- 22%
- Sodium
- 1000mg
- 42%
- Total Carbohydrate
- 59g
- 20%
- Dietary Fiber
- 4g
- 16%
- Sugars
- 12g
- Protein
- 16g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 10%
- 10%
- Calcium
- 20%
- 20%
- Iron
- 15%
- 15%
Exchanges:
3 Starch; 1 Other Carbohydrate;Carbohydrate Choice
4
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