Yes I made a dozen right after the post was on the blog and froze them. If you reheat, they are fine. If eaten cold like I did, they are a tiny bit juicy in the middle (probably condensation as they defrost). They tasted good either way!

Thanks Peg! I think I’ll have to try experimenting with these.

Stephanie I made these Pizza egg muffins this afternoon to freeze for breakfast or lunches later. We tried one warm-delicious-but would be ok if cold also. The potato noodles started getting crispy a little in the pan but were very sticky/starchy. If you wanted crispy potatoes, probably soaking the noodles in water for a little while before cooking would remove some of the starch. I think spiralized potato noodles will be our hash browns in the future. Add a little chopped onion, seasonings and chopped bell pepper and we have a pan of hash browns. Yummy and they seemed to cook pretty fast too. 🙂

Yay! So happy to hear that!

Thank you so much, Peg! I really appreciate the kindness and support!

I was going to buy the original 3 blade one, but ended up with the new 4 blade one with the cookbook (from Williams Sonoma). the new 4 blade has a lot smaller part that holds the vegetable…therefore the ‘cores’ left over are the size of the metal pin they give you for potatoes (very thin and same as a bamboo skewer). The old machine left large ‘cores’ on the machine or vegetable. The new machine makes them so small they go into the spirals and you just cook them up! If you have a spiralizer this will make sense to you–sorry I don’t know the technical name for all the parts! Ali your recipes are so much better than the ones that came in the cookbook with the machine.