Beef · American · 20 min
Cheesy Beef & Hash Brown Patties with Ranch Mixed Green Salad
- 20 min
- 2–6 servings
- 703 kcal / serving
A hearty, crisp-on-the-outside patty with cheesy beef sits beside a bright ranch-dressed salad of spring greens and grape tomatoes. It comes together quickly for a weeknight dinner.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1egg
- 1 cupfrozen shredded hash brown potatoes
- ½ pintgrape tomatoes
- ¾ lblean ground beef
- 30 mlranch dressing
- ½ cupshredded cheese, Mexican blend
- ½ (5 oz) pkgspring mix (mixed greens)
- eggs
From the pantry: black pepper, extra virgin olive oil, ketchup, salt
Cookware
chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · nonstick skillet · spatula · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: ground beef
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Produce
- ½ pintgrape tomatoes
- ½ (5 oz) pkgspring mix (mixed greens)
Meat & seafood
- ¾ lblean ground beef
Dairy, eggs & chilled
- 1egg
- ½ cupshredded cheese, Mexican blend
- eggs
Frozen
- 1 cupfrozen shredded hash brown potatoes
Sauces, oils & condiments
- 30 mlranch dressing
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| egg | 1 | 2 | 3 |
| frozen shredded hash brown potatoes | 1 cup | 2 cups | 3 cups |
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| lean ground beef | ¾ lb | 1 ½ lb | 2 ¼ lb |
| ranch dressing | 30 ml | ¼ cup | 90 ml |
| shredded cheese, Mexican blend | ½ cup | 1 cup | 1 ½ cups |
| spring mix (mixed greens) | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse the frozen hash browns under hot water in a colander to thaw, then squeeze out as much moisture as possible with your hands.
- In a bowl, mix the thawed hash browns with lean ground beef, shredded cheese, both eggs, salt, and black pepper until just combined, then shape into six patties.
- Heat a nonstick skillet over medium-high heat.
- Add a thin layer of extra virgin olive oil and swirl to coat the bottom; place the patties in the skillet and cook without moving until the bottoms are golden, about 5 minutes.
- Flip the patties and cook another 5–6 minutes, until cooked through; remove from heat.
- Halve the grape tomatoes and transfer them to a clean bowl.
- Wash and dry the mixed greens; add them to the bowl with the tomatoes.
- Toss the greens and tomatoes with ranch dressing until lightly coated.
- To serve, divide the salad and patties between plates and drizzle the patties with ketchup.
Two tips
- Make ahead: you can prepare and shape the patties up to forming them, then refrigerate before cooking.
- Serving idea: swap ranch dressing for a light vinaigrette if you prefer a different dressing with the greens.
Nutrition per serving
- Calories
- 703 kcal
- Protein
- 45 g
- Carbs
- 28 g
- Fat
- 45 g
- Fiber
- 3 g
- Sodium
- 624 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.