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Crispy Potato Barbecue Stacks

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Crispy Potato Barbecue Stacks
  • Prep 10 min
  • Total 45 min
  • Ingredients 7
  • Servings 4
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Hash browns surround tangy barbecue chicken or pork in these meat-and-potato patties.
Updated Apr 25, 2008
Bake-Off® Contest 41, 2004
Bake-Off® Contest 41, 2004
Judi Miller
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

  • 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

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
*Percent Daily Values are based on a 2,000 calorie diet.
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