Maple-Glazed Peameal with Rosti

Ingredients

Peameal

• 3/4 cup Pure Maple Syrup
• 1/4 cup Grainy Mustard
• 1 tsp Fresh Thyme (finely chopped)
• 1-1/2 lb Peameal Bacon (Whole)

Rosti

• 4 small Yukon Gold Potatoes (peeled and grated)
• 1 whole Green Onion
• 2 tbsp Olive Oil
• to taste Salt and Pepper

Directions

Peameal

1. Step 1
   Preheat oven to 325°F.
2. Step 2
   Gently boil maple syrup, mustard, and thyme in a saucepan until reduced by almost half and thickened about 10 to 15 minutes.
3. 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.

Rosti

1. Step 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.