Red Flannel Hash Tater Tots

• 1 large beet, peeled and cut into large chunks
• 1 large russet potato, scrubbed well, unpeeled and cut into large chunks
• 1/4 pound corned beef from the deli, bought in one large chunk and cut into a large dice
• 1 small onion, diced
• 2 tablespoons cornstarch
• kosher salt, to taste
• canola or vegetable oil, for frying

1. Bring a medium pot of water to a boil and add a pinch of salt.
2. Add the beet and potato chunks and reduce the heat to medium.
3. Cook until they are still firm but just starting to cook a little, 4-6 minutes.
4. Drain and set aside to cool.
5. While the beets and potatoes are cooling, heat a medium saucepan over medium heat and add a drizzle of canola oil.
6. Add the corned beef and onion and cook until the onion has softened and the corned beef is starting to crisp up, 4-5 minutes.
7. Remove from the heat and add to a large bowl.
8. In the bowl of a food processor with the grater attachment or using a large grater, shred the beets and potatoes, then add them to the bowl with the corned beef and onion mixture and stir in the cornstarch.
9. Heat an inch of oil in a wide skillet or pot to 340F.
10. While the oil is heating up, shape the tots into small little logs or rounds.
11. Add the tots, without crowding the pan, and cook until golden brown and crispy, 4-6 minutes.
12. Adjust the heat if starting to burn or brown too quickly.
13. Drain on paper towels and season with a pinch of salt.
14. Continue frying until all of the tots are cooked.
15. Uncooked tots can be frozen for up to a month.

beet, russet potato, beef, onion, cornstarch, kosher salt, vegetable oil

Taken from www.foodrepublic.com/recipes/red-flannel-hash-tater-tots-recipe/ (may not work)