Peel and wash the potatoes. Cut them into small sheets or thin round slices. Peel the onion and chop it finely.
Pour the oil in a deep pan and put it on the stove. Once the oil heats up, add the potatoes and onions. Fry until the products soften, while stirring often.
Break the eggs in a deep bowl and stir them with the cream cheese. Take the ready potatoes out with a slotted spoon and add them to the eggs. Salt and stir.
Oil the bottom and sides of a terrine, sprinkle breadcrumbs. Pour in 1/2 the mixture, arrange the Vienna sausages lengthwise and cover with the remaining mixture.
Bake in a preheated 338°F (170 °C) oven about 30 min. or until your toothpick comes out clean. If needed, cover with foil during baking.