Hearty Harvest Hash & Cheesy Corn Muffins with Fresh Cayenne Peppers

It is beau­ti­ful out­side right now here in Nashville. It’s sunny, 70º and out my win­dow I can see the leaves del­i­cately float­ing toward the ground. With Fall in full swing here, I’ve been want­ing a good hearty break­fast. Taking full advan­tage of our new Lodge cast-iron cook­ware, Megan and I tag-teamed in the kitchen to put together this deli­cious hash of shal­lots, gar­lic, pota­toes, bacon, baby por­to­bel­los, scram­bled eggs, fresh sage, fresh thyme, and fresh pur­ple gar­lic. Please, keep read­ing for more pictures.

Along with this out­stand­ing hash, we had warm corn muffins filled with fresh corn, ched­dar cheese and chopped fresh cayenne pep­pers from our gar­den. These lit­tle crusty-on-the-outside-soft-on-the-inside delights were the per­fect accom­pa­ni­ment to the hearty hash.

I can think of no bet­ter way to start a beau­ti­ful autumn week­end than cre­at­ing a won­der­ful break­fast with my won­der­ful wife. Happy week­end everyone!