Trash Plate
- Level: Easy
- Yield: 4 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1794
- Total Fat
- 92
- Saturated Fat
- 25
- Carbohydrates
- 181
- Dietary Fiber
- 15
- Sugar
- 34
- Protein
- 69
- Cholesterol
- 172
- Sodium
- 2390
- Total: 2 hr
- Active: 1 hr
Ingredients
Crispy Home Fries, recipe follows
Creamy Macaroni Salad, recipe follows
8 cooked hot dogs or cheeseburger patties (or 4 of each)
Rocester Hot Sauce, recipe follows
Chopped white onion and yellow mustard, for serving
8 slices white bread
Crispy Home Fries:
1 1/2 pounds russet potatoes, cut into 1/2-inch cubes
1/4 cup olive oil
Kosher salt and freshly ground black pepper
Creamy Macaroni Salad:
Kosher salt
1 1/2 cups dry elbow macaroni
1/2 cup finely chopped white onion
2 teaspoons white wine vinegar
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
6 tablespoons mayonnaise
Freshly ground black pepper
Rochester Hot Sauce:
2 tablespoons olive oil
1 medium white onion, diced
4 ounces tomato paste
2 cloves garlic, minced
2 tablespoons yellow mustard
2 tablespoons packed light brown sugar
1 tablespoon chili powder
1 tablespoon smoked paprika
Kosher salt and freshly ground black pepper
1 pound ground beef
Directions
- Arrange the Crispy Home Fries on one side of each plate and the Creamy Macaroni Salad on the other side. Top with 2 hot dogs or cheeseburger patties (or 1 of each) and spoon the Rochester Hot Sauce over top. Sprinkle with white onion, drizzle yellow mustard over everything and serve each plate with 2 slices white bread.
Crispy Home Fries:
- Preheat the oven to 450 degrees F.
- Add the potatoes and oil to a rimmed baking sheet, sprinkle generously with salt and pepper and toss to coat. Spread the potatoes out evenly across the sheet. Bake until browned and crispy, about 35 minutes.
Creamy Macaroni Salad:
- Bring a large pot of salted water to a boil over high heat. Cook the macaroni according to the package directions. Drain the macaroni, then add back to the pot and toss with the onion and vinegar. Let cool to room temperature, about 20 minutes.
- Add the carrot, celery, mayonnaise and 1/2 teaspoon each salt and pepper and toss to combine. Transfer to an airtight container and refrigerate for at least 1 hour and up to 3 days.
Rochester Hot Sauce:
- Heat the oil in a medium saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until starting to soften, about 6 minutes. Add the tomato paste and garlic and cook, stirring, until the tomato paste is deep red, about 2 minutes. Stir in the mustard, brown sugar, chili powder, paprika, and 1/2 teaspoon each salt and pepper and cook until fragrant, about 1 minute. Add the ground beef and 1 cup water and stir to break up the meat. Bring to a simmer, then reduce the heat to low. Continue to simmer, stirring often, until the sauce is reduced and thickly coating the meat, 15 to 20 minutes. Keep warm until ready to use.