Breakfast Potatoes and Onions with Lemony Dressing and Parsley

To make the potatoes and onions: Slice up some yellow onion and sauté in butter until soft. Remove from pan. Thinly slice the smallest gold potatoes you can find, add some olive oil to the pan on medium heat, and season with onion salt and celery seed (or any desired seasonings). Make sure all the potatoes are coated in the oil and are in an even layer. Cover and cook until the potatoes have softened on the inside but are crisp on the outside (5-10 minutes, depending on potato size).

To make the lemony dressing: Combine the juice of 3 lemons, 2 tbsp Dijon mustard, 2 tsp honey, 1 chopped shallot, 3 tbsp olive oil, and a pinch of salt and pepper in a blender. Blend together until smooth. This makes a batch you can save in your fridge.

To assemble: Add the cooked potatoes and onions to a bowl together. Fry up one egg and add it on top. Drizzle over some of the lemony dressing and add some fresh parsley.