Just great hash browns. Finally, I can make them at home as good as any diner. Of course I play with it and make my own changes to taste and what I'm in the mood for but I just wanted to elaborate on the reviewer who mentioned why this works and referencing Shirley Corriher. First, it's actually the starch that crystallizes. If anyone knows anything about resistant starches, some of them are created by cooking starchy foods and letting them cool. They help block the digestion of carbs for several hours. So in essence, this cooking method is healthier for you. I won't comment on the actually overall nutritional benefits or values since I'm not a nutritionist but if I'm going to make hash browns and they're going to be as good or better than any diner, and "healthier," I'm making them this way from now on.
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Just great hash browns. Finally, I can make them at home as good as any diner. Of course I...