| | Directions | | Cook onion in small amount of oil or butter until softened, but not brown. Cut hot dogs into 1/2 inch chunks and add to onions in pan. Stir around while the hot dogs brown a little. Add potatoes and just a bit of water (a couple of tblspns should do it) so potatoes don't stick. Stir well; cover and reduce heat. Cook until potatoes are tender. Add chilies and corn; stir until everything is heated through. Season with salt and pepper; top with cheese, remove from heat and cover just long enough to melt cheese. Add a tossed green salad or fresh fruit. |
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| Ingredients | | - |  | 1 pound hot dogs (we used chicken or turkey franks) |
| - | | 2 potatoes, peeled and diced (or use 3-4 red skinned potatoes) (large) |
| - | | 1/2 yellow onion, diced |
| - | | 1 can diced mild green chilies (small can) |
| - | | 1 can whole kernel corn, drained (or use frozen corn) |
| - | | 1 cup shredded cheese (whatever you have) |
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