Red flannel hash — a beloved New England staple — traditionally made with the leftovers from a boiled dinner, takes on new life with the addition of a goat cheese custard on top. Pancetta, Italian bacon now widely available already diced in 4-ounce packets, makes an easy substitute for the traditional bacon. But you can use 6 slices of bacon instead, if you choose.
4 ounces diced pancetta (or 6 slices bacon, chopped)
1 large onion, finely chopped
2 cloves garlic, crushed
3 cups diced cooked roast beef and/or corned beef
2 cups diced cooked potatoes
2 cups diced cooked beets
2 large eggs, beaten
1 cup whole milk
4 ounces goat cheese, at room temperature
Kosher or sea salt and freshly ground black pepper, to taste
In a medium (10- to 12-inch) skillet over medium heat, cook the pancetta until it starts to turn golden-brown, 4 to 5 minutes. Stir in the onion and garlic and cook until onion is soft, 6 to 7 minutes. Remove from heat.
Preheat the oven to 350°.
Place the beef, potatoes, and beets in a 3-quart ovenproof casserole. Stir in the pancetta/onion mixture. Transfer casserole to the oven and bake, uncovered, for 30 minutes.
Meanwhile, in a mixing bowl, stir the eggs with the milk. Add the goat cheese, mashing it into the milk and eggs. Season with salt and pepper. After the beef/potato mixture has baked for 30 minutes, pour the goat cheese mixture over the hash and return to the oven. Bake until the top has crisped, 15 to 20 minutes longer. Remove from oven, let rest a couple of minutes, then slice and serve.