The Hot Dog Garbage Plate is a legendary dish from Rochester, New York, known for its hearty, messy, and utterly satisfying combination of two hot dogs, a mountain of home fries and macaroni salad, all topped with a spicy meat sauce, onions, and mustard. It’s a regional icon that has won over locals and visitors alike with its bold flavors and generous portions. This recipe brings the authentic experience to your kitchen, layering savory, tangy, and spicy elements for a truly unforgettable meal.
Ingredients
- 4 hot dogs (beef or pork, your choice)
- 4 hot dog buns (or 2 large rolls, split)
- 2 large russet potatoes (about 1 lb / 450 g), cut into 1/2-inch cubes
- 3 tbsp (45 ml) vegetable oil, divided
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) black pepper
- 1/2 tsp (1 g) paprika
- 1 cup (240 ml) prepared macaroni salad (store-bought or homemade)
- 1/2 cup (120 ml) ketchup
- 1/2 cup (120 ml) water
- 1 tbsp (15 ml) yellow mustard
- 1 tbsp (15 g) brown sugar
- 1 tsp (5 g) chili powder
- 1/2 tsp (1 g) garlic powder
- 1/2 tsp (1 g) onion powder
- 1/4 tsp (0.5 g) cayenne pepper (optional, for heat)
- 1/2 lb (225 g) ground beef (80/20)
- 1/2 cup (80 g) finely chopped onion
- 1/4 cup (60 ml) water (for meat sauce)
- Yellow mustard, for serving
- Chopped raw onion, for serving
- Hot sauce (like Frank’s RedHot), for serving
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Prepare the home fries: In a large bowl, toss the cubed potatoes with 2 tablespoons (30 ml) of vegetable oil, salt, pepper, and paprika. Spread evenly on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway, until golden and crispy. Set aside.
- Make the meat sauce: While the potatoes roast, heat the remaining 1 tablespoon (15 ml) of oil in a medium skillet over medium heat. Add the ground beef and chopped onion. Cook, breaking up the meat, until the beef is browned and cooked through, about 8-10 minutes. The internal temperature should reach 160°F (71°C) as the safe minimum per USDA FSIS. Drain off excess fat.
- Add sauce ingredients: To the skillet, add ketchup, 1/2 cup (120 ml) water, mustard, brown sugar, chili powder, garlic powder, onion powder, and cayenne (if using). Stir to combine. Bring to a simmer, then reduce heat to low. Let it simmer gently for 10-15 minutes, stirring occasionally, until thickened. Add the additional 1/4 cup (60 ml) of water if it gets too thick. Keep warm.
- Cook the hot dogs: While the sauce simmers, grill, pan-fry, or boil the hot dogs according to your preference. Grilling or pan-frying adds flavor. Ensure they are heated through.
- Assemble the plates: For each serving, place a bed of hot home fries on a large plate. Add a generous scoop of macaroni salad on one side of the fries.
- Top with hot dogs: Place two hot dogs on top of the fries (or one on each side).
- Smother with sauce: Ladle a generous amount of the hot meat sauce over the hot dogs and fries. The sauce should cover a good portion of the plate.
- Add final toppings: Squeeze yellow mustard in a zigzag pattern over the top. Sprinkle with chopped raw onion. Add a few dashes of hot sauce if desired.
- Serve immediately: This dish is meant to be eaten hot, with a fork and knife, mixing everything together as you go.
Tips
- Macaroni salad: Use a good-quality store-bought macaroni salad for convenience, or make your own. The salad should be creamy and slightly tangy to contrast with the savory meat sauce.
- Home fries: For extra crispiness, soak the cut potatoes in cold water for 30 minutes before roasting, then pat them dry thoroughly. This removes excess starch.
- Meat sauce consistency: The sauce should be thick enough to cling to the fries and hot dogs, but not pasty. Adjust with water or ketchup as needed.
- Don’t skip the toppings: The raw onion and mustard are essential to the authentic flavor profile. They add a fresh bite and acidity that cuts through the richness.
Serving Suggestions
Serve the Hot Dog Garbage Plate as a main course for lunch or dinner. It’s a complete meal in itself, so it doesn’t need many sides. A cold beer or a glass of iced tea pairs well. For a truly authentic experience, eat it directly from the plate with a fork, mixing the fries, salad, and hot dogs together with each bite. Some people like to add a side of pickles or hot peppers for extra tang and heat.
Variations
- Cheeseburger Garbage Plate: Replace the hot dogs with two cheeseburger patties (cooked to 160°F / 71°C), each topped with a slice of American cheese. This is a classic alternative.
- Chicken or Veggie Version: Use grilled chicken sausages or plant-based hot dogs for a different protein. For a vegetarian version, use a meatless ground crumble in the sauce and add extra beans or mushrooms.
- Spicy Garbage Plate: Add more cayenne to the meat sauce, use spicy hot dogs (like andouille), and top with pickled jalapeños.
- Different Salads: While macaroni salad is traditional, some variations use baked beans or a simple green salad. Feel free to experiment.
Storage and Reheating
Garbage plates are best enjoyed fresh, but you can store leftovers. Refrigerate the components separately in airtight containers within 2 hours of cooking. The meat sauce, home fries, and hot dogs will keep for 3-4 days. The macaroni salad should be consumed within 3 days as well. To reheat, place the home fries and hot dogs on a baking sheet and warm in a 350°F (175°C) oven for 10-15 minutes, or until heated through. Reheat the meat sauce in a saucepan over medium heat, adding a splash of water if needed. Reheat leftovers to an internal temperature of 165°F (74°C) as per USDA FSIS guidelines. The macaroni salad should be served cold, so keep it in the fridge until ready to serve.
Frequently Asked Questions
What is a garbage plate?
A garbage plate is a dish from Rochester, New York, consisting of a base of home fries and macaroni salad, topped with hot dogs or cheeseburgers, and covered in a spicy meat sauce, onions, and mustard. It’s known for being messy and delicious.
Why is it called a garbage plate?
The name is said to have originated from the owner of Nick Tahou Hots, who reportedly said the plate looked like “garbage” because of its messy, mixed-up appearance. The name stuck and became a local icon.
Can I make this ahead of time?
You can prepare the meat sauce and home fries ahead of time. Store them separately in the refrigerator for up to 3 days. Reheat them before assembling the plates. The macaroni salad should be made fresh or bought just before serving.
What kind of hot dogs are best?
Traditional beef or pork hot dogs work best. Natural casing hot dogs give a nice snap when you bite into them. Choose your favorite brand; quality matters.
Is the meat sauce very spicy?
The meat sauce has a mild heat from the chili powder and cayenne. You can adjust the cayenne to your preference. If you’re sensitive to spice, omit the cayenne and use mild chili powder.
Can I use frozen home fries?
Yes, you can use frozen diced potatoes for convenience. Follow the package instructions to bake them until crispy. They will work well in this recipe.
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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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