Most days when I cook, it's in the middle of a rush--the TV is on, I've just gotten home, and I'm hungry. Baking is another story; that's more meditative. I do it when I have time (or a chocolate craving). But cooking has a sense of urgency to it in my kitchen.
Today, with the snow falling, I took my time. I scrubbed the potatoes and cut them into dice. I peeled the onion, and sliced it carefully, thinly. I slid them into the oil-slick pan, and cooked them slowly, for 30 minutes, letting them caramelize.
There is no TV. There is no music. There's just the quiet sizzling of the vegetables in the pan.
Nigella's Onion and Potato Hash
1 small onion
1 tbsp. olive oil
2 cups all purpose potatoes (one regular sized spud) cut into 1/2" dice with skin on
1/4 tsp. cayenne pepper (I didn't have any, so used red pepper flakes very generously)
Peel and halve the onion and slice finely into half moons. Heat the oil in a rying pan, add the sliced onion and cook over medium heat with a sprinkle of salt to stop it catching. Scrub but do not peel the potato, cut into 1/2" dice and add to the onion in the pan, sprinkling over the cayenne pepper.
Turn the heat down to low and keeping moving the onions and potatoes about every now and then as you want them to caramelize rather than darken in color. Cook them slowly like this for about 30 minutes or until the potato is tender. Turn the heat up and push the potato and onion hash to one side of the pan. Crack in the egg in the other half, and when it is cooked spoon the onions and potatoes on to a plate and top with the fried egg.