Hot Dog and Potato Skillet

4 Cups raw potatoes, cubed
One 1 pound package hot dogs
1 can whole kernel corn, drained
1/4 teaspoon salt
1/2 to 1 teaspoon chill powder
1 or 2 dashes pepper

Brown cubed potatoes in a preheated skillet that has 2 to 3 tablespoons melted oil or shortening.

Slice hot dogs in 1/4-inch slices and brown separately in another pan. Combine potatoes and hot dogs in large skillet when done, and add the corn kernels and seasonings and cook for just a few minutes longer until corn is heated through.

Serves 4 to 6.

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Cajun Country -- New Iberia, Louisiana