This is hearty enough for supper when served with a bowl of scrambled eggs, stacks of toast, baked beans, chunks of cheese and greenhouse tomatoes.
This recipe and photo are provided by Foodland Ontario, foodlandontario.ca
Preparation Time: 15 minutes
Cooking Time: 50 minutes
Makes 6 to 8 servings
Home Fries:
3 Ontario yellow flesh potatoes, unpeeled and diced (about 4 cups/1 L)
1 Ontario shallot or onion, coarsely chopped (about 1/2 cup/125 mL)
2 cloves Ontario garlic, finely minced
2 tbsp (25 mL) olive oil
1/2 tsp (2 mL) each paprika and dried thyme leaves
Salt and freshly ground black pepper, to taste
Peameal Roast:
1 kg whole Ontario peameal-style bacon
1/4 cup (50 mL) Ontario maple syrup
2 tsp (10 mL) Dijon mustard
2 tbsp (25 mL) panko bread crumbs
Home Fries: Place potatoes in microwaveable bowl with 1/2 cup (125 mL) water; cover with plate and cook on High for about 6 minutes until softened (or boil in small saucepan on the stove, covered with water, until soft). Drain potatoes; combine in bowl with shallot, garlic, oil, paprika, thyme, salt and pepper. Set aside.
Peameal Roast: Pat bacon dry with paper towel. Using sharp knife, make shallow diagonal cuts about 1/2 inch (1 cm) apart and across top, creating crosshatch pattern. In small bowl, combine maple syrup, mustard and panko. Place roast on parchment paper-lined baking sheet. Spread half of maple mixture over surface and into cuts. Place potatoes in single layer around roast.
Bake in 450°F (230°C) for 15 minutes. Baste with remaining maple mixture and reduce heat to 350°F (180°C). Bake for 30 minutes, stirring potatoes occasionally, until roast is caramelized and heated through and potatoes are tender and browned. Let rest for 5 minutes. Cut bacon into slices and serve with home fries.
Tip: Leftover slices make delicious “peameal on a bun” when reheated the next day.
Nutritional Information:
1 serving (when recipe serves 8)
PROTEIN: 20 grams
FAT: 8 grams
CARBOHYDRATE: 25 grams
CALORIES: 255
FIBRE: 2
SODIUM: 1020 mg
