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Share your recipes February 2016

Food Ventures

Beets, Grains and Greens Hash

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Makes 2 servings

2 slices bacon, chopped

1 cup chopped onion

1 &1/2 cups hot cooked certified GF whole grains (Try amaranth, millet, quinoa, rice or sorghum.)

1 can (15 oz.) whole beets, drained and diced (Canned beets can be replaced with 1 & ½ cups freshly cooked (steamed, boiled or roasted) diced beets.)

½ cup ready-to-use GF vegetable or chicken broth

6 cups packed baby spinach leaves

2 large eggs, poached


In a large skillet, cook bacon over medium-high heat until crisp. Using a slotted spoon, transfer bacon to a plate lined with paper towels. Drain off all but 1 teaspoon fat from skillet.

Add onion to the skillet and cook, stirring, for 5 to 6 minutes or until softened. Add grains, beets and broth; reduce heat to medium and cook, stirring up bottom crust two to three times, for 10 to 12 minutes or until warmed through and browned. Add spinach on top, cover and cook for 1 minute, until wilted. Stir spinach into hash. Divide hash between two plates. Top each with a poached egg and sprinkle with bacon.


Ann's Article:

Gluten Free and Delicious


Ann Hattes travels far and wide in search of interesting food adventures.

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