Chorizo Garbage Plate
Dive into the bold, comforting flavors of the Chorizo Garbage Plate—a hearty, crowd-pleasing meal that combines crispy oven-roasted potatoes, creamy macaroni salad, and spicy crumbled chorizo sausage. Perfectly seasoned with paprika and garlic, the golden potatoes serve as the foundation for layer upon layer of indulgent goodness. Tangy Dijon-dressed macaroni salad adds a refreshing contrast, while a drizzle of hot sauce and a sprinkle of melted cheddar cheese deliver a satisfying kick. Finished with fresh scallions for a touch of brightness, this easy-to-make dish is an explosion of textures and flavors. Ideal for weeknight dinners or casual gatherings, this Chorizo Garbage Plate puts a unique, spicy twist on a comfort food classic.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1 pound Chorizo sausage
- 2 cups Elbow macaroni
- 1 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon White vinegar
- 1 stalk, finely chopped Celery
- 0.5 medium, finely diced Red onion
- 2 tablespoons Hot sauce
- 1 cup Shredded cheddar cheese
- 2 stalks, chopped Scallions
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Peel the russet potatoes and dice them into 1-inch cubes. Transfer to a large bowl.
Drizzle the potatoes with olive oil, then sprinkle with paprika, garlic powder, 1 teaspoon of salt, and black pepper. Toss to coat evenly.
Spread the seasoned potatoes onto the prepared baking sheet in a single layer. Roast in the oven for 25-30 minutes, flipping halfway, until golden and crispy.
While the potatoes are roasting, bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain and cool under cold water.
In a large mixing bowl, combine the mayonnaise, Dijon mustard, white vinegar, celery, and red onion. Add the cooked macaroni and mix until well-coated. Refrigerate until ready to serve.
In a large skillet over medium heat, cook the chorizo sausage, breaking it into small crumbles with a wooden spoon. Cook for 8-10 minutes, or until fully browned and cooked through. Drain excess grease if necessary.
To assemble the Chorizo Garbage Plate, divide the roasted potatoes among 4 plates. Top each plate with a generous scoop of macaroni salad.
Spoon the cooked chorizo over the potatoes and macaroni salad. Drizzle with hot sauce and sprinkle with shredded cheddar cheese.
Garnish with chopped scallions for a burst of freshness. Serve immediately and enjoy!
Nutrition Facts
Calories |
1649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.8 g | 143% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 3870 mg | 168% | |
| Total Carbohydrate | 107.6 g | 39% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 4.8 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 285 mg | 22% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1638 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
