A Rochester garbage plate is a hearty New York favorite built from home fries and macaroni salad, topped with cheeseburger patties, spicy meat sauce, mustard, and chopped onion. The components are cooked separately, then piled together for a customizable plate; local and family versions vary, so adjust the heat and toppings to taste.
Ingredients
- For the macaroni salad: 1 cup (100 g) elbow macaroni, uncooked
- ⅓ cup (80 ml) mayonnaise
- 2 tablespoons (30 ml) milk
- 1 tablespoon (15 ml) white vinegar
- ½ teaspoon (2 g) granulated sugar
- ¼ teaspoon (1 g) fine salt, plus more for the pasta water
- ⅛ teaspoon (0.5 g) black pepper
- ½ cup (75 g) finely diced celery
- For the home fries: 1½ pounds (680 g) russet potatoes, scrubbed and cut into ½-inch (1.3 cm) cubes
- 2 tablespoons (30 ml) neutral oil
- ½ teaspoon (1 g) paprika
- ½ teaspoon (3 g) fine salt
- ¼ teaspoon (0.5 g) black pepper
- For the patties and meat sauce: 1 pound (450 g) ground beef, divided into four equal portions
- ½ teaspoon (3 g) fine salt, divided
- ¼ teaspoon (0.5 g) black pepper
- 1 teaspoon (5 ml) neutral oil, if needed for the skillet
- 1 teaspoon (5 ml) neutral oil for the sauce
- ½ cup (75 g) finely diced yellow onion
- 1 garlic clove (5 g), minced
- 1 tablespoon (15 g) tomato paste
- 1 cup (240 ml) beef broth, preferably lower-sodium
- ½ cup (120 g) tomato sauce
- 1 tablespoon (15 ml) Worcestershire sauce
- 1 teaspoon (2 g) chili powder
- ½ teaspoon (1 g) ground cumin
- ¼ teaspoon (0.5 g) cayenne pepper, or less to taste
- For serving: 2 tablespoons (30 g) yellow mustard
- ½ cup (75 g) finely diced raw yellow onion
Instructions
- Make the macaroni salad. Bring a medium pot of salted water to a boil. Cook the macaroni according to its package directions until just tender, usually 7–9 minutes. Drain, rinse briefly under cold water, and drain well. Whisk mayonnaise, milk, vinegar, sugar, salt, and pepper in a bowl. Fold in macaroni and celery, cover, and refrigerate while preparing the rest. Chilling it as the other components cook gives the dressing time to settle in.
- Cook the potatoes. Put the potato cubes in a large saucepan, cover with cold water, and bring to a boil. Simmer for 5 minutes, then drain and let them steam-dry for 5 minutes. This brief parboil helps the centers become tender before the outsides brown. Toss with oil, paprika, salt, and pepper.
- Brown the potatoes. Heat a large, heavy skillet over medium-high heat. Add the potatoes in a single layer; use two batches if they crowd the pan. Cook for 15–20 minutes, turning every few minutes, until golden and crisp outside and tender inside. Transfer to a plate and keep warm. Avoid constant stirring, which prevents browning.
- Shape and cook the patties. Gently shape the ground beef into four loose patties, about ½ inch (1.3 cm) thick, and season with salt and pepper. Heat a skillet over medium-high heat, adding a teaspoon of oil only if the pan is not well seasoned. Cook patties for about 4–5 minutes per side, depending on thickness. Check the center of each with a food thermometer; USDA FSIS sets 160°F (71°C) as the safe minimum internal temperature for ground beef. Transfer to a clean plate.
- Prepare the meat sauce. In the same skillet, reduce the heat to medium and add a teaspoon of oil. Cook the diced sauce onion for 3–4 minutes until softened. Stir in garlic and tomato paste for 30 seconds. Add broth, tomato sauce, Worcestershire, chili powder, cumin, and cayenne. Simmer uncovered for about 10 minutes, stirring occasionally, until thick but still spoonable. If it becomes too thick, loosen it with a splash of broth or water.
- Build the plates. Divide the home fries and chilled macaroni salad among four plates, keeping the two sides in separate piles. Place a hot beef patty on each plate and spoon a generous amount of meat sauce over it and some of the potatoes. Add a stripe of mustard and a scattering of raw onion. Serve immediately, with extra sauce and condiments at the table.
Tips
- Keep the potato pieces similar in size so they cook evenly. Drying them after parboiling helps them brown rather than steam.
- Make the macaroni salad and meat sauce up to a day ahead, but cook the potatoes and patties close to serving for the best texture.
- For milder sauce, omit the cayenne; for a looser sauce, add broth a tablespoon at a time. Worcestershire adds savory depth, so if unavailable, use soy sauce sparingly—the flavor will be saltier and less tangy.
- Do not press patties flat while they cook; pressing squeezes out juices. Use a clean thermometer for each check, and do not rely on color alone to judge doneness.
Serving Suggestions
Serve the plates hot, with the macaroni salad cool and creamy against the crisp potatoes and warm, saucy beef. Offer extra yellow mustard, hot sauce, and diced onion so everyone can finish their own plate. This is a substantial meal on its own; if you want a lighter side, add a simple green salad or crunchy dill pickles.
Variations
Some Rochester-style plates use home fries, while others include French fries or a combination; use about 1½ pounds (680 g) of fries in place of the potatoes and cook according to their package directions. You can also swap the macaroni salad for another cold pasta salad, though that changes the classic creamy, tangy contrast. Ground turkey can replace beef, but cook it to 165°F (74°C), the USDA FSIS safe minimum for poultry. For a vegetarian plate, use a plant-based patty and vegetable broth in the sauce; choose products and cooking directions suited to the specific substitute.
Storage and Reheating
For food safety and better texture, store the components separately. Refrigerate them within 2 hours of cooking in covered containers; cooked beef, potatoes, macaroni salad, and sauce keep for 3–4 days refrigerated at 40°F (4°C) or colder. Do not leave the assembled plate at room temperature longer than 2 hours, or 1 hour if the temperature is above 90°F (32°C).
Reheat the beef, potatoes, and sauce separately in a skillet or microwave until each reaches 165°F (74°C), checking with a food thermometer. Add a splash of water or broth to the sauce if needed. Keep the macaroni salad cold and do not reheat it. Freeze the beef and sauce for up to 2–3 months for best quality; potatoes may soften after freezing, and mayonnaise-based salad is not recommended for freezing. Thaw frozen portions in the refrigerator, not on the counter.
Frequently Asked Questions
What is a garbage plate?
A garbage plate is a Rochester, New York, dish served as a pile of sides topped with meat and sauce. A common version combines home fries and macaroni salad with cheeseburger patties, a spicy meat sauce, mustard, and raw onion. The exact sides and toppings vary.
Is the meat sauce the same as chili?
It is similar in spirit, but Rochester-style meat sauce is typically a fine-textured, savory beef sauce served over the plate rather than a bowl of chunky chili. This recipe uses tomato, broth, and warm spices; adjust the cayenne to set the heat.
Can I make the components ahead?
Yes. Prepare the macaroni salad and sauce up to one day ahead and refrigerate them promptly in covered containers. Reheat the sauce to 165°F (74°C), and cook the potatoes and patties shortly before serving for a crisp, freshly cooked result.
Can I use frozen fries instead of home fries?
Yes. Cook roughly 1½ pounds (680 g) of frozen fries according to their package instructions, then use them as the potato base. They will be crisp and convenient, though the plate will not have the same pan-browned home-fry texture.
How do I keep the potatoes from turning soggy?
Do not overcrowd the skillet, and let the parboiled potatoes steam-dry before adding oil. Brown them in a single layer and wait a few minutes between turns. Add the meat sauce only when assembling the plates, since sauce softens crisp potatoes.
Can I assemble the plates and save leftovers?
You can, but separate storage works better: the sauce makes the potatoes soft and the hot components warm the salad. If already assembled, refrigerate within 2 hours and use within 3–4 days; reheat the hot portions to 165°F (74°C) and keep the salad cold.
Related
- Strata Apartments Dallas: A Savory Breakfast Casserole
- Laksa Malaysian Food: Rich Coconut Curry Noodle Soup
- Glamorgan Sausages: Classic Welsh Recipe
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).