The Garbage Plate is a legendary late-night dish born in Rochester, New York, at Nick Tahou Hots. It is a massive, customizable platter of macaroni salad and home fries (or baked beans) topped with two grilled hot dogs or cheeseburgers, all smothered in a spicy, tangy meat sauce, chopped onions, and yellow mustard. It works because it is pure comfort food—salty, savory, and endlessly satisfying, designed to be eaten with a fork and a lot of napkins.
Ingredients
- For the Meat Sauce:
- 1 lb (450 g) ground beef (80/20)
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 oz / 425 g) tomato sauce
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (5 g) chili powder
- 1 tsp (5 g) paprika
- 1/2 tsp (2.5 g) cayenne pepper (adjust to taste)
- 1/2 tsp (2.5 g) black pepper
- 1/2 tsp (2.5 g) salt
- 1/2 cup (120 ml) water
- For the Macaroni Salad:
- 2 cups (200 g) elbow macaroni
- 1/2 cup (120 g) mayonnaise
- 2 tbsp (30 ml) yellow mustard
- 2 tbsp (30 ml) sweet pickle relish
- 1 tbsp (15 ml) white vinegar
- 1/2 tsp (2.5 g) sugar
- Salt and pepper to taste
- For the Home Fries:
- 4 large russet potatoes (about 2 lb / 900 g), cut into 1/2-inch cubes
- 3 tbsp (45 ml) vegetable oil
- 1 tsp (5 g) paprika
- 1/2 tsp (2.5 g) garlic powder
- Salt and pepper to taste
- For the Plate Assembly:
- 8 hot dogs (or 4 cheeseburger patties)
- 8 slices American cheese (if making cheeseburgers)
- 4 hamburger buns (if making cheeseburgers)
- 1/2 cup (80 g) finely chopped white onion
- Yellow mustard, for serving
- Hot sauce (like Frank’s RedHot), for serving
- Ketchup, for serving (optional)
Instructions
- Make the meat sauce: In a large skillet over medium heat, cook the ground beef and chopped onion until the beef is browned and the onion is soft, about 8 minutes. Drain off excess fat. Add the garlic and cook for 1 minute more.
- Stir in the tomato sauce, Worcestershire sauce, vinegar, chili powder, paprika, cayenne, black pepper, salt, and water. Bring to a simmer, then reduce heat to low. Let it simmer uncovered for 20–25 minutes, stirring occasionally, until thickened. Keep warm.
- Make the macaroni salad: Cook the elbow macaroni in salted boiling water according to package directions until al dente. Drain and rinse under cold water to stop cooking. In a large bowl, whisk together the mayonnaise, mustard, relish, vinegar, sugar, and a pinch of salt and pepper. Add the cooled macaroni and toss to coat. Cover and refrigerate until ready to serve.
- Make the home fries: Preheat the oven to 425°F (220°C). Toss the cubed potatoes with vegetable oil, paprika, garlic powder, salt, and pepper on a large baking sheet. Spread in a single layer. Roast for 25–30 minutes, flipping halfway, until golden and crispy on the outside and tender inside.
- Cook the hot dogs or burgers: While the potatoes roast, grill, pan-fry, or boil the hot dogs until heated through and slightly charred. If making cheeseburgers, form the ground beef into 4 patties and cook in a skillet over medium-high heat to your desired doneness. For ground beef patties, the USDA FSIS safe minimum internal temperature is 160°F (71°C), checked with a food thermometer. Place a slice of cheese on each patty during the last minute of cooking to melt.
- 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 two hot dogs (or one cheeseburger patty).
- Ladle a generous amount of the hot meat sauce over the entire plate—over the meats, fries, and salad. Sprinkle with chopped white onion and drizzle with yellow mustard. Serve immediately with hot sauce and ketchup on the side.
Tips
- Make it ahead: The meat sauce and macaroni salad can be made a day in advance. Store them separately in the refrigerator. Reheat the sauce gently on the stove, and let the salad sit at room temperature for 15 minutes before serving.
- Customize the base: Traditional plates often use a choice of macaroni salad, home fries, or baked beans. Mix and match—try half macaroni salad and half baked beans for a different texture.
- Don’t skip the mustard and onions: The sharpness of the raw onion and the tang of yellow mustard cut through the richness of the meat sauce and are essential to the authentic flavor.
- Keep the sauce loose: If the meat sauce gets too thick, add a splash of water or beef broth to loosen it. It should be spoonable, not pasty.
Serving Suggestions
Serve the Garbage Plate as a hearty dinner or a late-night feast. It is traditionally eaten with a fork, and a pile of napkins is mandatory. Pair it with a cold beer (for adults of legal drinking age, please drink responsibly) or a glass of iced tea to cut through the richness. It is a complete meal on its own, so no sides are needed.
Variations
- Cheeseburger Plate: Swap the hot dogs for two small cheeseburger patties with melted American cheese.
- Chicken Finger Plate: Use crispy fried chicken tenders instead of hot dogs or burgers.
- Vegetarian Plate: Use veggie dogs or a plant-based burger patty, and replace the meat sauce with a hearty mushroom-lentil sauce (simmer finely chopped mushrooms and cooked lentils with the same seasonings).
- Spicy Version: Add extra cayenne to the meat sauce and top with pickled jalapeños or a drizzle of your favorite hot sauce.
Storage and Reheating
Store the components separately in airtight containers in the refrigerator for up to 3 days. The meat sauce freezes well for up to 3 months. To reheat, warm the meat sauce and home fries in a skillet over medium heat or in the microwave until steaming hot (165°F / 74°C for leftovers). The macaroni salad should be eaten cold; if it has been sitting out, refrigerate within 2 hours. Do not freeze the macaroni salad—the mayonnaise will separate and become watery.
Frequently Asked Questions
What is a Garbage Plate exactly?
It is a Rochester, New York, specialty: a large plate piled with a starch (macaroni salad, home fries, or baked beans), two grilled hot dogs or cheeseburgers, and a spiced meat sauce, topped with onions and mustard. The name comes from the way everything is “dumped” together on one plate.
Can I use ground turkey instead of beef for the meat sauce?
Yes. Use 1 lb (450 g) of ground turkey. Since it is leaner, add 1 tablespoon of olive oil to the skillet when browning, and check that it reaches 165°F (74°C) as the safe minimum internal temperature for poultry.
What if I don’t have home fries?
You can substitute frozen french fries or tater tots, cooked according to package directions. The texture will be slightly different but still delicious.
Is the meat sauce very spicy?
The recipe as written has a mild kick from the cayenne. For a milder version, omit the cayenne entirely. For more heat, add a teaspoon of hot sauce or extra cayenne to taste.
Can I make this gluten-free?
Yes. Use gluten-free hot dogs or burgers, gluten-free buns (if using), and gluten-free elbow pasta. Check that your Worcestershire sauce and mustard are gluten-free, as some brands contain wheat.
How do I keep the home fries crispy?
Don’t overcrowd the baking sheet—use two pans if needed. Also, let the potatoes cool slightly on the baking sheet for a few minutes after roasting; they will crisp up as they cool. Serve immediately after assembly.
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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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