This dinner is very loosely inspired by Rochester’s classic Garbage Plate — burgers, hot dogs or other meat piled on top of fries and macaroni salad.
We swap in our own from-scratch oven fries — sweet potato and regular potato peeled and cut up, toss with olive oil and lots of salt and pepper, spread on a pan and bake at 425 until they’re crispy-ish.
We also swap coleslaw for the macaroni salad. This is Spicy No-Mayo Coleslaw from Mark Bittman’s How to Cook Everything Vegetarian.
Finally, for the meat I made meatballs from a half pound of ground beef and an old recipe that’s the family secret of a friend of ours.
I assemble my plate in separate piles, but technically it should look like this (but covered in mustard).