Bacon colcannon with apple salad

Total 30 min
Serves 4

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8 slices
bacon, cut into 1-in. pieces
onions, thinly sliced
1/4 tsp
fresh pepper, to season
1/4 cup


2 tsp
canola oil
1 tsp
apple cider vinegar
1 tsp
1/4 tsp
fresh pepper, to season
1 head
Boston lettuce, leaves torn
Gala apple, thinly sliced
1/4 cup
chopped walnuts


  • HEAT an extra-large non-stick frying pan over medium-high. Add bacon. Cook, stirring occasionally, until crisp, 7 to 8 min. Transfer bacon to paper towel-lined plate. Discard fat, leaving 1 tbsp in pan. Add onions and 1/4 tsp salt. Season with fresh pepper. Cook, stirring often, until soft and browned, 10 to 12 min. Stir in bacon.
  • WHISK canola oil with cider vinegar, honey and 1/4 tsp salt in a large bowl. Add torn lettuce, sliced apple and chopped walnuts. Toss to coat.
  • HEAT 3 cups reserved mash (from Cottage Pie with Celery Root Mash) with milk in a medium pot over medium, stirring often, until warmed through, 5 to 6 min. Divide among 4 plates. Top with onion mixture. Serve with salad.



Calories 383, Protein 12 g, Carbohydrates 44 g, Fat 20 g, Fibre 6 g, Sodium 911 mg.

How to shop for, store and prepare fresh apples

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