A Rochester garbage plate is a hearty New York–style diner meal: home fries and macaroni salad share a plate with burgers or hot dogs, then get covered with a savory, gently spiced meat sauce. The exact combination varies by restaurant and household, but this practical version balances crisp potatoes, cool tangy salad, hot meat, and classic toppings.
Ingredients
- 1 lb (454 g) russet potatoes, scrubbed and cut into ½-inch (1.3 cm) cubes
- 2 tbsp (30 ml) neutral oil, divided
- 1 tsp kosher salt, divided, plus more to taste
- ½ tsp black pepper, divided
- ½ tsp paprika
- 8 oz (225 g) elbow macaroni
- ½ cup (120 g) mayonnaise
- 1 tbsp (15 ml) apple cider vinegar
- ½ tsp granulated sugar
- ¼ cup (30 g) finely diced celery
- 2 tbsp (20 g) finely diced onion
- 1 lb (454 g) ground beef, preferably 80–85% lean
- 1 small yellow onion, finely chopped (about 1 cup/150 g)
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) beef broth, preferably reduced-sodium
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp chili powder
- ½ tsp ground cumin
- ¼ tsp cayenne pepper, or to taste
- 4 hot dogs (about 12 oz/340 g total), or 4 additional burger patties
- 4 hamburger buns, optional, for serving
- 1 cup (115 g) shredded cheddar cheese
- ½ cup (75 g) diced yellow onion, for topping
- ¼ cup (60 g) yellow mustard, for serving
Instructions
- Start the macaroni salad. Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package directions until just tender, usually 7–9 minutes. Drain, rinse briefly under cool water to stop the cooking, and drain well. In a bowl, mix the mayonnaise, vinegar, sugar, celery, and 2 tablespoons diced onion. Fold in the pasta, season with ¼ teaspoon salt and a pinch of pepper, and refrigerate while you prepare the rest.
- Cook the home fries. Pat the potato cubes dry. Heat 1 tablespoon oil in a large skillet over medium heat. Add potatoes in one layer, season with ½ teaspoon salt, ¼ teaspoon pepper, and paprika, and cook for 18–22 minutes, turning every few minutes. Lower the heat if they brown too quickly; they should be browned outside and tender inside. If the pan is crowded, cook in two batches, adding a little oil as needed. Transfer to a covered, oven-safe dish and keep warm in a 200°F (93°C) oven while you finish.
- Make the meat sauce. Heat the remaining 1 tablespoon oil in a saucepan or deep skillet over medium heat. Add the chopped small onion and cook for 3–4 minutes until softened. Add the ground beef and break it into small crumbles. Cook for 6–8 minutes, stirring, until no pink remains and a food thermometer in the thickest portion reads 160°F (71°C), the USDA FSIS safe minimum for ground beef. Drain excess fat if needed.
- Stir the tomato paste, beef broth, Worcestershire sauce, chili powder, cumin, cayenne, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper into the beef. Bring to a gentle simmer and cook uncovered for 10–12 minutes, stirring occasionally, until thick and spoonable. If it becomes too thick, add broth a tablespoon at a time. Taste and adjust the salt or cayenne.
- Cook the hot dogs. While the sauce simmers, grill or pan-sear the hot dogs over medium heat, turning often, for about 5–7 minutes, until browned and steaming hot throughout. If using raw beef patties instead, cook them until a thermometer reads 160°F (71°C). Keep cooked meat hot until serving.
- Build each plate. Divide the home fries and macaroni salad among four plates, placing them side by side. Add a hot dog, or a burger patty, to each plate. Spoon a generous portion of meat sauce over the potatoes and hot dog or burger. Finish with shredded cheddar and diced onion; serve mustard and buns alongside. Serve promptly while the fries and sauce are hot and the macaroni salad is cold.
Tips
- Dry potatoes well before frying, and avoid crowding the skillet. Damp or tightly packed cubes steam rather than brown; use two batches for a better crust.
- Keep the sauce loose enough to spoon but not soupy. Simmer it uncovered to reduce, or stir in a splash of broth if it thickens before serving.
- For a less rich macaroni salad, replace up to half the mayonnaise with plain, unsweetened yogurt. The result will be tangier and less traditional in texture.
- Ground beef is the customary easy-to-find choice for this sauce. Ground pork or turkey can work, but the flavor changes; cook either to 160°F (71°C) for ground meat.
Serving Suggestions
Serve the plate as a complete, generous meal, with the macaroni salad kept in its own mound so it stays cool and creamy. Offer extra mustard, diced onion, and shredded cheddar at the table. A pickle spear or a simple green salad can add a crisp contrast; because the plate is filling, small portions of sides are usually plenty. For a classic diner-style presentation, serve the bun separately rather than using it as the base.
Variations
Use two grilled or griddled burger patties in place of the hot dogs, or serve one patty and one hot dog if you want a mixed plate. For a meat-free version, replace the beef with plant-based ground crumbles and use vegetable broth; follow the product’s cooking directions. A bean-based chili can also stand in for the meat sauce, though it makes the plate more like a chili-topped fries-and-salad combination than the Rochester-style original.
Some versions use home fries, while others use French fries; either works. For French fries, bake or fry enough for four according to the package or your preferred method, and keep them crisp before plating. Add more cayenne for a hotter sauce, or omit it for a milder one. Cheddar is a convenient topping; a mild, finely shredded cheese melts quickly over the hot sauce.
Storage and Reheating
For food safety and best texture, store the components separately and refrigerate them within 2 hours of cooking. Keep the meat sauce, cooked potatoes, and macaroni salad in covered containers; refrigerate at 40°F (4°C) or colder and use within 3–4 days. Freeze the meat sauce for up to 3 months for best quality; thaw it in the refrigerator. Macaroni salad and cooked potatoes are best refrigerated rather than frozen because their textures can suffer.
Reheat the sauce and potatoes separately in a saucepan or skillet, adding a little water or broth to the sauce if needed. Heat leftovers to 165°F (74°C), checking with a food thermometer. Microwave in short intervals, stirring or turning between intervals, until evenly hot. Keep macaroni salad cold and do not reheat it. Discard perishable food left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
What is a Rochester garbage plate?
A garbage plate is a Rochester, New York, diner-style combination platter. It commonly pairs home fries and macaroni salad with hot dogs or burger patties, then adds meat sauce and toppings such as mustard, onion, and cheese. Ingredients and proportions vary.
Does a garbage plate have to include both potatoes and macaroni salad?
No. Both are a familiar pairing, but some plates use French fries instead of home fries, and portions differ. This recipe includes both for a substantial, classic-style plate.
Can I make the components ahead?
Yes. Prepare the macaroni salad and meat sauce up to 2 days ahead, keeping both refrigerated in covered containers. Cook the potatoes and hot dogs shortly before serving for the best texture, then reheat the sauce to 165°F (74°C).
What can I use instead of ground beef?
Ground turkey, ground pork, or plant-based crumbles are workable substitutes, though each changes the sauce’s flavor and richness. Cook ground meat to 160°F (71°C); use the package directions for plant-based products.
How spicy is the meat sauce?
With ¼ teaspoon cayenne, it is mildly warm rather than very hot. Omit the cayenne for a gentle sauce, or increase it gradually and taste as it simmers.
Why is my meat sauce watery?
It may need more uncovered simmering time, or the beef may have released extra liquid. Simmer until the sauce clings to a spoon, stirring so it does not stick; avoid adding more broth unless the sauce becomes too thick.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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