An easy, 25-minute weeknight meal with chicken sausage, potatoes, bell pepper, garlic and Italian ... sized and cook through ...

Push potatoes and sausage to one side of the skillet. Reduce heat to medium-low. Add onion and cook, stirring occasionally, until translucent and slightly browned, 5 to 6 minutes. Using the ...

3. Once your sausage is a nice golden brown, let’s add our potatoes and onions into the skillet. Also add your water and ...

Drain and slice the potatoes into 1cm/½in discs. Set them to one side. In a medium saucepan, melt the butter, add the onions and thyme ... In a large skillet, heat the olive oil on a high heat ...

Preheat the oven to 220C/200C Fan/Gas 7. Put the oil, sausages, onions, peppers and potatoes in a large baking tray or shallow roasting tin. Season with a little salt and lots of freshly ground ...

Drain, and rinse under cold water. Cut potatoes into cubes. 2. Heat oil in a large skillet over medium until shimmering. Add bell peppers, onion and potatoes; cook, stirring often, until peppers ...

Place the potatoes and ... the butter in a large skillet over medium heat. Add the onions and cook for 2-3 minutes or until they start to brown. Season with salt and pepper, then add the pierogi ...

Pour the olive oil into a medium skillet and fry the ... Add them to the sausage and leeks along with the potatoes, garlic, thyme, bay, sage, pepper and 3 cups of water. Cover and simmer until ...

Drain, and rinse under cold water. Cut potatoes into cubes. 2. Heat oil in a large skillet over medium until shimmering. Add bell peppers, onion and potatoes; cook, stirring often, until peppers and ...