Maple-Glazed Peameal with Rosti

  • serves 4
Christine Cushing
Christine Cushing


165 Ratings
Directions for: Maple-Glazed Peameal with Rosti



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


4 small Yukon gold potatoes, peeled and grated

1 green onion

Salt and pepper

2 Tbsp olive oil (30 ml)



1. Preheat oven to 325 degrees F.

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

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.


1. 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.

See more: Pork, Potatoes, Dinner, Main

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