5 lbs. potatoes
1 onion (or more)
1 (1 lb.) pkg. little smokies
1 c. canola oil

Place canola oil in extra large skillet and heat on low while preparing potatoes.

Peel skins off of potatoes and slice into bite size pieces. Turn heat up to medium and carefully pour potatoes into hot oil. Cook until just starting to brown slightly.

Remove outside cover from onion. Chop into six to eight wedges. Add chopped onion to potatoes. Add little smokies to onions and potatoes and stir well. Cook until onions are translucent, or you can see through them. Remove from pan and place on paper towel lined platter.

Serve and enjoy!

Submitted by: Tina Gregory