The Garbage Plate is a legendary late-night dish born in Rochester, New York, at Nick Tahou Hots. It layers a base of macaroni salad and home fries, topped with your choice of meat (often hamburger or hot dog), then smothered in a spicy meat sauce, chopped onions, and yellow mustard. This recipe recreates the iconic combo at home, delivering a messy, satisfying, and utterly delicious plate that’s perfect for feeding a crowd or indulging in a guilty pleasure.
Ingredients
- For the Meat Sauce: 1 lb (450 g) ground beef (80/20)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp (15 ml) vegetable oil
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) beef broth
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 g) chili powder
- 1 tsp (5 g) paprika
- 1/2 tsp (2.5 g) cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- For the Home Fries: 4 large russet potatoes, scrubbed and cut into 1/2-inch cubes
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) garlic powder
- 1 tsp (5 g) onion powder
- Salt and black pepper to taste
- For the Macaroni Salad: 2 cups (200 g) elbow macaroni
- 1/2 cup (120 g) mayonnaise
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 g) yellow mustard
- 1/4 cup (40 g) finely chopped celery
- 1/4 cup (40 g) finely chopped red onion
- Salt and black pepper to taste
- For Assembly: 4 hot dogs or 4 additional hamburger patties (optional, for topping)
- 1 cup (160 g) chopped white onion
- Yellow mustard, for serving
- Hot sauce (like Frank’s RedHot), for serving
Instructions
- Make the meat sauce: In a large skillet, heat the vegetable oil over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 8 minutes. Add the chopped onion and garlic, cook until softened, about 3 minutes. Stir in the tomato paste, chili powder, paprika, and cayenne; cook for 1 minute. Pour in the beef broth and Worcestershire sauce, bring to a simmer, then reduce heat to low. Let it simmer gently, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper. Keep warm.
- Make the home fries: Preheat oven to 400°F (200°C). Toss the cubed potatoes with vegetable oil, garlic powder, onion powder, salt, and pepper in a large bowl. Spread in a single layer on a baking sheet. Roast for 25–30 minutes, flipping halfway, until golden and crisp. Keep warm.
- Make the macaroni salad: Cook the elbow macaroni according to package directions in salted boiling water until al dente. Drain and rinse with cold water to stop cooking. In a large bowl, whisk together the mayonnaise, vinegar, and mustard. Add the cooled macaroni, celery, and red onion. Stir to combine. Season with salt and pepper. Refrigerate until ready to assemble.
- Cook the hot dogs (if using): While the fries are roasting, grill or pan-fry the hot dogs until heated through and lightly charred, about 5 minutes.
- Assemble the plates: For each serving, place a generous scoop of macaroni salad on one side of a large plate, and a generous scoop of home fries on the other side. Top with a hot dog (or an extra hamburger patty if you prefer). Ladle a generous amount of the meat sauce over the entire plate, covering the fries and macaroni. Sprinkle with chopped white onion and drizzle with yellow mustard and hot sauce to taste.
Tips
- Make it ahead: The meat sauce and macaroni salad can be made a day in advance and refrigerated. Reheat the sauce gently on the stovetop, and let the salad sit at room temperature for 15 minutes before serving.
- Customize the base: Traditional plates often use macaroni salad and home fries, but you can swap the macaroni salad for baked beans or French fries for a different twist. The key is to have two hearty starches.
- Don’t skip the mustard and onions: The bright, sharp flavors of raw onion and yellow mustard cut through the richness of the meat sauce and starches. They are essential to the authentic taste.
- Control the heat: The cayenne in the meat sauce adds a subtle kick. Adjust the amount to your preference, and always serve hot sauce on the side for those who want extra heat.
Serving Suggestions
Serve the Garbage Plate immediately while everything is hot and the fries are still crisp. It’s a fork-and-knife meal—no need for sides, as the plate itself is the full experience. Pair it with a cold beer or a simple soda to balance the richness. For a true Rochester experience, eat it late at night after a long day, but it’s equally satisfying for lunch or dinner.
Variations
- Cheeseburger Plate: Use two small hamburger patties instead of hot dogs, and add a slice of American cheese on top of each patty before adding the sauce.
- Chicken Finger Plate: Replace the hot dogs with crispy chicken fingers, and use a white or BBQ sauce instead of the traditional meat sauce.
- Vegetarian Plate: Substitute the ground beef with a plant-based crumble or lentils for the meat sauce. Use veggie hot dogs or skip the meat entirely and double up on the starches. The rest of the toppings remain the same.
- Breakfast Plate: For a morning twist, top the home fries and macaroni salad with a fried egg and bacon, and use a sausage gravy instead of the meat sauce.
Storage and Reheating
Store the components separately in airtight containers in the refrigerator for up to 3 days. The meat sauce and macaroni salad will keep well, but the home fries may lose some crispness. To reheat, warm the meat sauce in a saucepan over medium heat, stirring occasionally, until hot (165°F / 74°C). Reheat the home fries in a 400°F (200°C) oven for 5–7 minutes to restore crispness. The macaroni salad should be served cold, so just take it out of the fridge when ready to eat. Assemble fresh plates with reheated components. Freezing is not recommended as the textures of the potatoes and macaroni will degrade.
Frequently Asked Questions
What is a Garbage Plate exactly? It’s a Rochester, NY, specialty consisting of two starches (typically macaroni salad and home fries), topped with a choice of meat (hamburger, hot dog, etc.), and covered with a spicy meat sauce, onions, and mustard. It’s known for being messy and hearty.
Why is it called a Garbage Plate? The name comes from the fact that it looks like a plate of
Related
- Deviled Potatoes Recipe: A Crowd-Pleasing Appetizer
- Divina Marinated Feta and Olives: Easy Recipe
- Divina Tangerine and Chili Marinated Olives
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).