It was another fun day on the farm. I was up before everyone else. I enjoy my time curled up on the sofa with a hot cup of Ecuadorian coffee and wool shawl wrapped around me to warm me from the inside and out. I secretly hope for everyone else to sleep in so I can enjoy more alone time.
I made a delicious breakfast this morning. Hashbrowns with onions and Swiss chard with eggs baked atop. I’ll share the recipe at the end of the post. After breakfast E and I visited the bunnies. They seem to be getting used to us and appreciate the gifts we bring from the garden.
The after photo was taken after eating the pretty half. The yolks broke on two of the eggs and that was the remaining half. I left the Swiss chard out of Cory’s since he’s not a fan of it.
After visiting the bunnies we joined Luzbia and her son, Elkin, on a walk down to a neighboring farm for some manure for the garden. Yes, it’s quite a glamorous life here. The kids rode in the wheelbarrow and Mathias and Canela came along too. Elkin made a tower of twigs and rocks and E hugged the dogs while Luzbia shoveled excrement into bags.
After returning home we had some lunch. Miss P really enjoyed the spaghetti. What a mess but she’s eating like a champ! She devoured a mango this morning. I am liking baby led weaning/solids but it is tons more messy than feeding pureed baby food. I hope she ends up less picky than her sister who was fed the pureed stuff. Miss E passed out on the sofa watching Brave in Spanish for the millionth time.
This evening as we all prepared for bed we found some interesting creatures. In one room there was another giant spider and a scorpion! In another there were two lizards. Luzbia said the lizards are not usually found here as they prefer warmer climates. Even as I type this, a fly flew onto my iPad! As Luzbia says,
“Es la vida de la finca.”
I hope there’s less bugs in the city!
La Finca Hashbrown Breakfast
3 cups of shredded potatoes
1/4 cup of minced onion
1 tsp of Italian seasoning (or seasoning blend of your choice-I actually used Monterey chicken seasoning)
1/3 cup grated Parmesan cheese
1 cup chopped Swiss chard (or you could use spinach or kale), optional
3 Tbsp butter
Salt and Pepper to taste
In a kitchen towel, squeeze the extra juice from the shredded potatoes. Mix the potatoes, onion, seasoning mix, cheese and 2 Tbsp of melted butter in a bowl. Add in the greens if desired.
Melt 1/2 a tablespoon of butter in a large nonstick skillet over medium high heat. Press the potato mixture down into the pan. Cook until brown on the bottom.
Slide the potato mixture onto a large plate then carefully invert onto another plate. Melt the remaining butter in the skillet than add the potato mixture back into the pan, uncooked side down. Make four indentations evenly spaced on the top of the potatoes. Crack an egg onto each indentation. Cover the skillet with a lid and cook until the underside is brown and the eggs are the desired consistency. Salt and pepper the eggs if desired.
You could also add meat like ham or cooked bacon to the mixture or try a different type of cheese. We ate ours with toast. Now I can’t wait until morning so I can eat the leftovers!