Cook the potatoes in a saucepan with plenty of salted water until they are al dente, that is, without going overboard. The time will depend on the type of potato used and its size. Reserve, let cool for about 30 minutes before peeling and cutting into bite-size pieces.
Peel and chop the onion. Heat a fund of oil in a frying pan and fry it over medium heat. When it is tender, add the potatoes and fry them, stirring carefully. while they brown for all their faces.
Meanwhile, remove the skin from the fresh sausages. We divide each of them into four pieces and we bowled. Heat a little oil in another pan and fry them. We slice the German sausages and add them to the pan when dumplings they start to look golden.
Let’s pour the contents of the pan with the sausages over the pan with the potatoes, saute for a couple more minutesSeason with salt and pepper and serve immediately. We can sprinkle the whole with chopped fresh parsley if we wish, as well as complete the dish with fried eggs. To taste.