| |

Garbage Plate

Pin This Recipe!

Jump to Recipe

Ever heard of the iconic Garbage Plate from Rochester NY? If not, you’re in for a treat! Imagine a delicious mishmash of flavors, all piled high on one plate. Today, I’m excited to share with you my take on this beloved dish – a Garbage Plate recipe that’s easy to make and bursting with flavor. Get ready to indulge in layers of goodness as we recreate this Rochester classic right in your own kitchen! Let’s dive in and get cooking.

Garbage-Plate

Living in Central New York, I’m fortunate to be surrounded by a plethora of delectable local recipes that truly encapsulate the essence of our region’s culinary heritage. From the tangy zest of Utica greens to the comforting warmth of chicken riggies, each dish tells a story of tradition and flavor.

Utica greens, with their perfect balance of bitter greens, spicy peppers, and savory cheeses, offer a delightful twist on classic greens. And who could resist the iconic Garbage Plate, a Rochester specialty that’s a mishmash of deliciousness piled high on one plate? These dishes aren’t just meals; they’re a taste of home, a celebration of local ingredients, and a reminder of the rich culinary tapestry that defines Central New York cuisine.

Fun Fact!

Did you know that the Garbage Plate originated in Rochester, New York in the 1920s? Legend has it that it was first served at Nick Tahou Hots, a local restaurant. Originally called the “Hots and Potatoes,” it later became known as the Garbage Plate due to its mishmash appearance. Despite its unconventional name, it has become a beloved culinary icon in Rochester and beyond, with various versions and interpretations popping up over the years. So, next time you’re enjoying a Garbage Plate, remember that you’re tasting a piece of Rochester area history!

Overhead view of garbage plate from rochester ny

Garbage Plate Ingredients

For the Meat

  • 1 lb ground beef
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • Salt and pepper to taste
  • 1 cup beef broth
  • 1/4 cup tomato paste

For the Plate:

  • 1 lb home fries or French fries
  • 1 lb macaroni salad
  • Ketchup and mustard (optional)
  • Chopped onions (optional)
  • Sliced pickles (optional)
Close-up-view-of-rochester-Garbage-plate.

Rochester Garbage Plate Recipe

  • In a large skillet, cook the ground beef over medium heat until browned.
  • Add the chopped onion and garlic, sautéing until the onions are translucent.
  • Stir in the chili powder, paprika, cumin, cinnamon, allspice, salt, and pepper, cooking for an additional minute to toast the spices.
  • Pour in the beef broth and tomato paste, stirring to combine. Simmer the sauce for 15-20 minutes until thickened. Keep warm.
  • add-onions-and-garlic
  • Add-tomato-paste.
  • meat-sauce-ready-for-garbage-plate.
  • Divide the home fries or French fries among serving plates as the base.
  • Top the fries with a generous portion of macaroni salad.
  • Ladle a hearty portion of the meat sauce over the macaroni salad.
  • Optionally, drizzle ketchup and mustard over the top and sprinkle with chopped onions.
  • Garnish with sliced pickles on the side for a traditional touch.
  • Serve the Garage Plates hot and fresh, allowing everyone to mix the layers together to enjoy all the flavors in each bite.
  • Accompany with a side of hot sauce for those who prefer an extra kick. Enjoy!
  • French-fries-on-garbage-plate.
  • add-macaroni-salad-to-fries
  • Add-meat-sauce-to-garbage-plate.
  • add-optional-ketchup
  • add-optional-mustard.
  • Add-pickles

Tips & Tricks

  • Brown the beef well: When cooking the ground beef, make sure to brown it thoroughly to develop rich flavor and texture in the sauce.
  • Sauté the aromatics: Cooking the onion and garlic until translucent enhances their flavor and adds depth to the sauce.
  • Toast the spices: Toasting the chili powder, paprika, cumin, cinnamon, and allspice for a minute helps to release their aromatic oils, intensifying their flavors in the sauce.
  • Simmer for optimal thickness: Allow the sauce to simmer for 15-20 minutes to thicken and develop a rich, hearty consistency.
  • Keep it warm: Keep the sauce warm while assembling the Garbage Plates to ensure a satisfying, hot meal.
  • Layer strategically: Start with a base of home fries or French fries, followed by a generous portion of macaroni salad, and then ladle the meat sauce over the top.
  • Customize toppings: Feel free to customize your Garbage Plates with drizzles of ketchup and mustard, chopped onions, and sliced pickles for a traditional touch.
  • Serve hot and fresh: Garbage Plates are best enjoyed hot and fresh, allowing everyone to mix the layers together to savor all the flavors in each bite.
  • Offer hot sauce on the side: Accompany your Garbage Plates with a side of hot sauce for those who enjoy an extra kick of heat.
Garbage-Plate-food-on-a-fork

FAQs about Rochester NY Garbage Plates

A Garbage Plate is a beloved dish originating from Rochester, New York, typically consisting of a mishmash of ingredients piled high on a single plate. It commonly includes a base of French fries, topped with macaroni salad, a savory meat sauce, and optional condiments like ketchup, mustard, onions, and pickles.

The Garbage Plate originated in the 1920s at Nick Tahou Hots, a local restaurant in Rochester, New York. Originally called the “Hots and Potatoes,” it later earned the name “Garbage Plate” due to its varied and plentiful ingredients.

Absolutely! Garbage Plates are highly customizable to suit your preferences. You can adjust the type of meat in the sauce, the level of spice, fries, and macaroni salad, also the choice of condiments and toppings. Feel free to get creative and make it your own!

While the classic Garbage Plate typically includes home fries or French fries, macaroni salad, and meat sauce, there are many variations that incorporate different ingredients. Some popular variations include substituting the meat sauce with hot dogs, hamburgers, or even vegetarian options. Additionally, you can experiment with different types of sauces, cheeses, and toppings to create unique flavors.

  1. Refrigeration: If you have leftovers or need to store prepared Garbage Plates, it’s best to refrigerate them promptly. Place the plates in airtight containers to maintain freshness and prevent odors from spreading in the refrigerator.
  2. Component Separation: If possible, store the components of the Garbage Plate separately to maintain their individual textures and flavors. Keep the meat sauce, macaroni salad, and any condiments in separate containers.
  3. Labeling: To easily identify the contents and date of preparation, consider labeling each container with its contents and the date it was made.
  4. Stacking: If space is limited in your refrigerator, stack the containers neatly to maximize storage efficiency. Be sure to leave enough space for air circulation to ensure even cooling.
  5. Consume Within a Few Days: While Garbage Plates can be stored in the refrigerator for a few days, it’s best to consume them within 2-3 days for optimal taste and quality. Discard any leftovers that show signs of spoilage, such as an off smell or unusual texture.
  6. Reheating: When ready to enjoy your stored Garbage Plates, reheat them in the microwave or on the stovetop until heated through. Add a splash of water or beef broth to the meat sauce if needed to prevent it from drying out during reheating.
Rochester-Garbage-Plate
Garbage-Plate

Garbage Plate

Yield: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ever heard of the iconic Garbage Plate from Rochester? If not, you’re in for a treat! Imagine a delicious mishmash of flavors, all piled high on one plate. Today, I’m excited to share with you my take on this beloved dish – a Garbage Plate recipe that’s easy to make and bursting with flavor. Get ready to indulge in layers of goodness as we recreate this Rochester classic right in your own kitchen! Let’s dive in and get cooking.

Ingredients

For the Meat

  • 1 lb ground beef
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • Salt and pepper to taste
  • 1 cup beef broth
  • 1/4 cup tomato paste

For the Plates:

  • 1 lb home fries or French fries
  • 1 lb macaroni salad
  • Ketchup and mustard (optional)
  • Chopped onions (optional)
  • Sliced pickles (optional)

Instructions

  1. In a large skillet, cook the ground beef over medium heat until browned.
  2. Add the chopped onion and garlic, sautéing until the onions are translucent.
  3. Stir in the chili powder, paprika, cumin, cinnamon, allspice, salt, and pepper, cooking for an additional minute to toast the spices.
  4. Pour in the beef broth and tomato paste, stirring to combine. Simmer the sauce for 15-20 minutes until thickened. Keep warm.
  5. Divide the home fries or French fries among serving plates as the base.
  6. Top the fries with a generous portion of macaroni salad.
  7. Ladle a hearty portion of the meat sauce over the macaroni salad.
  8. Optionally, drizzle ketchup and mustard over the top and sprinkle with chopped onions.
  9. Garnish with sliced pickles on the side for a traditional touch.
  10. Serve the Garage Plates hot and fresh, allowing everyone to mix the layers together to enjoy all the flavors in each bite.
  11. Accompany with a side of hot sauce for those who prefer an extra kick. Enjoy!

Notes

  • The Rochester NY Garage Plate is a beloved local dish featuring a unique combination of flavors and textures that create a satisfying meal.
  • Feel free to customize your Garage Plate by adding cheese sauce, hot sauce, or other condiments to suit your taste preferences.
  • This recipe captures the essence of a classic Garage Plate, perfect for sharing with friends and family or enjoying as a comforting meal on your own.
  • Serve with a cold beverage, like a soda or iced tea, to complement the richness of the dish. Enjoy the flavors and nostalgia of this iconic Rochester creation!
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 779Total Fat: 37gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 111mgSodium: 1227mgCarbohydrates: 71gFiber: 5gSugar: 15gProtein: 41g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

© Adventures of a Nurse
Cuisine: American / Category: Beef

Pin This Recipe!

Welcome to the place where my two passions—healthcare and culinary arts—merge. I’m Carla Bushey, and I’ve transitioned from a dedicated nursing career of over 25 years into the dynamic world of food blogging. This space is dedicated to bringing you a treasure trove of recipes, each a testament to the tastes and traditions that resonate with my soul. My home, the beautiful Upstate New York, serves as the backdrop to my culinary creations, often inspired by the rich cultural heritage and the classic Italian cuisine of my hometown, Utica. Dishes like the beloved Chicken Riggies and the comforting Utica Greens are more than just recipes—they are stories, shared from my kitchen to yours.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *