Crispy Potato Barbecue Stacks – a delicious recipe with breadcrumbs, salt, water, potatoes, lloyd's, swiss cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 425 degrees, line large cookie sheet with parchment paper; spray paper with cooking spray.
2
In shallow pie pan, mix bread crumbs and seasoning; set aside.
3
In another shallow pan, beat egg and water with wire whisk until well blended; set aside.
4
On each of the frozen hash-brown patties, place 1/4 cup barbecue meat, top each with 1 slice of cheese, fold to fit, cover with remaining potato patty.
5
Carefully dip both sides of each stack into egg mixture; coat each with bread crumbs mixture, place on sprayed paper lined cookie sheet.
6
Bake for 15 minutes, remove from oven, carefully turn stacks over, and bake for 11 to 16 minutes or until centers are thoroughly heated and cheese is melted.
418
kcal
Calories
13
g
Fat
42
g
Carbs
32
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: ½ cup plain breadcrumbs, 1 teaspoon seasoning salt (I use salt free seasoning), 1 tablespoon water, 8 potatoes (not whole potatoes use 8 hash brown potatoes patties, frozen), and more.
Yes, Crispy Potato Barbecue Stacks falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
