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Maple-Glazed Peameal with Rosti

Maple-Glazed Peameal with Rosti
YIELDS
4 servings
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Ingredients

Peameal

¾
cup pure maple syrup (125 ml)
¼
cup grainy mustard (60 ml)
1
tsp finely chopped fresh thyme (5 ml)
1 ½
lb(s) piece of peameal bacon, whole

Rosti

4
small Yukon gold potatoes, peeled and grated
1
green onion
Salt and pepper
2
Tbsp olive oil (30 ml)
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Directions

Step 1

Preheat oven to 325 degrees F.

Step 2

Gently boil maple syrup, mustard and thyme in a saucepan until reduced by almost half and thickened, about 10 to 15 minutes.

Step 3

Brush glaze over peameal and roast for about 30 –45 minutes, basting occasionally with glaze, until peameal is heated through. Transfer peameal to a large plate and let stand, loosely covered with foil, about 15 minutes. Slice peameal and serve with potato rosti.

Step 4

Combine grated potato and chopped green onion in a medium bowl. Season with salt and pepper. Heat olive oil in a large non-stick skillet on medium heat. Form five, 2-inch flat pancakes and put them in the pan. Cook the rosti for about 6 minutes per side or until crispy, browned and cooked through. Drain on paper towels. Repeat with the remaining potato mixture to make 5 more potato cakes.

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