as to concerns about them being gummy , in the past i had this problem also , i think what made these different , was (1) there was no excess water (2) i didn't OVER steam them ( 3) adding a dusting of salt helped pull water out of them while they cooked once i took off the cover ( i could see steam rising from them as they cooked (4 ) by not rinsing them,the starch on the potatoes helped bind them together just enough to flip them .
after they were on the plate the potatoes that weren't browned were well cooked, yet nicely firm, with nice separation
i'm no expert , just a lover of good hash browns that got lucky
after they were on the plate the potatoes that weren't browned were well cooked, yet nicely firm, with nice separation
i'm no expert , just a lover of good hash browns that got lucky
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