Entree: United States – Mid-Atlantic United States (New York) – Garbage Plate

Serving Size: 4

Approximate Time

Prep 45 min

Cook 40 min

Total 1 hr 25 min

Ingredients

- Home fries
  - 2 lb (900 g) russet potatoes, about 4 medium, scrubbed and cut into 1/2-inch (1.25 cm) cubes
  - 2 tbsp (30 ml) vegetable oil
  - 1 tbsp (15 g) unsalted butter
  - 1/2 tsp (3 g) smoked paprika
  - Salt and black pepper to taste
- Macaroni salad
  - 8 oz (225 g) dry elbow macaroni
  - 3/4 cup (180 ml) mayonnaise
  - 2 tbsp (30 ml) apple cider vinegar
  - 1 tbsp (15 ml) yellow mustard
  - 1/2 cup (75 g) finely diced celery
  - 1/4 cup (40 g) finely diced yellow or sweet onion
  - 2 tbsp (30 g) sweet pickle relish
  - 1/2 tsp (3 g) sugar
  - Salt and black pepper to taste
- Meats and toppings
  - 1 lb (454 g) ground chuck, formed into 4 patties, approx. 4 oz (113 g) each
  - 4 beef hot dogs, approx. 2.5 oz (70 g) each
  - 1/2 cup (80 g) raw diced yellow or white onion (for topping)
  - 1/4 cup (60 ml) yellow mustard, for drizzling
- Rochester-style meat sauce
  - 1 lb (454 g) ground beef
  - 1 small yellow onion, finely chopped (about 1 cup / 150 g)
  - 2 cloves garlic, minced
  - 1 cup (240 ml) tomato sauce
  - 1/2 cup (120 ml) beef broth or water
  - 2 tbsp (16 g) chili powder
  - 1 tsp (4 g) ground cumin
  - 1 tsp (4 g) smoked paprika
  - 1 tbsp (15 ml) Worcestershire sauce
  - 1 tbsp (12 g) brown sugar
  - 1 tsp (5 ml) cider vinegar
  - 1 tsp (5 g) kosher salt, or to taste
  - 1/2 tsp (2 g) black pepper, or to taste
  - 1 tbsp (15 ml) vegetable oil for cooking
- Finishing (optional)
  - Hot sauce or sport peppers, to taste (optional)

Instructions

Short Description:
A Rochester, NY late-night classic of home fries, creamy macaroni salad, and choice meats (hamburger patties and hot dogs) piled together and finished with a tangy meat sauce, raw onions, and yellow mustard. Hearty, messy, and intended as a complete meal.

Regional Notes:
This is the Rochester-style Garbage Plate: a composed plate of home fries and macaroni salad topped with ground-beef meat sauce and both hamburger and hot dog meats, finished with raw onions and mustard. Unlike generic mixed-plate versions, this variation emphasizes the distinctive seasoned meat sauce and the specific combo of home fries + macaroni salad as the starch base.

1. Make the macaroni salad: cook the elbow macaroni in generously salted boiling water until tender, about 8–9 minutes. Drain, rinse under cold water to cool, and drain thoroughly. In a large bowl, whisk together mayonnaise, apple cider vinegar, yellow mustard, sweet pickle relish, sugar, salt, and pepper. Fold in the cooled macaroni, celery, and diced onion. Cover and chill while you prepare the rest (at least 30 minutes for best flavor).
2. Par-cook the potatoes: place cubed potatoes in a pot, cover with cold water, add 1 tsp salt, bring to a simmer and cook 6–8 minutes until just tender but not falling apart. Drain and let steam-dry briefly.
3. Brown the home fries: heat 2 tbsp vegetable oil and 1 tbsp butter in a large skillet over medium-high heat. Add the drained potato cubes in a single layer (work in batches if needed). Sprinkle with smoked paprika, salt and pepper. Cook, stirring occasionally, until deeply golden and crisp on edges, about 12–15 minutes. Keep warm in a low oven (200°F / 95°C) if making ahead.
4. Make the meat sauce: heat 1 tbsp oil in a medium saucepan over medium heat. Add the chopped onion and cook until soft, 4–5 minutes. Add the garlic and cook 30 seconds. Add 1 lb ground beef and cook, breaking up, until browned. Drain excess fat if necessary. Stir in tomato sauce, beef broth, chili powder, cumin, smoked paprika, Worcestershire, brown sugar, cider vinegar, salt and pepper. Bring to a simmer, reduce heat to low, and simmer gently 15–20 minutes until slightly thickened. Taste and adjust seasoning.
5. Cook the patties and hot dogs: season the 4 patties with salt and pepper. In a separate skillet or on a griddle over medium-high heat, cook patties 3–4 minutes per side for medium (adjust to preference). In the same pan (or a second pan) brown the hot dogs, turning until they have a nicely charred exterior, about 6–8 minutes, or simmer/steam briefly then grill for a toasted skin.
6. Assemble each Garbage Plate (repeat for 4 plates): On a large plate, place a generous scoop (about 1 to 1 1/2 cups) of home fries and a scoop (about 1/2 to 3/4 cup) of macaroni salad side by side. Place one hamburger patty and one hot dog on top of the starches. Spoon 1/3 to 1/2 cup of hot meat sauce over the meats and surrounding potatoes. Sprinkle about 2 tbsp raw diced onion over the plate. Drizzle yellow mustard in a ribbon across the top. Add hot sauce or sport peppers if desired.
7. Serve immediately while home fries and meats are hot and the macaroni salad is chilled. Provide extra mustard, hot sauce, and diced onions at the table.