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Crispy Potato Barbecue Stacks

Crispy Potato Barbecue Stacks
  • Prep 10 min
  • Total 45 min
  • Ingredients 7
  • Servings 4

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

Bake-Off® Contest 41, 2004
Lakeland, Florida

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

Steps

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  • 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 Facts

Serving Size: 1/4 of Recipe
Calories
370
Calories from Fat
70
% Daily Value
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
*Percent Daily Values are based on a 2,000 calorie diet.

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