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