Standard matzah brei is like a "French Toast" using matzah. You soak broken matzah in eggs with some milk. The milk is optional, so those allergic can eat it. Then you fry the mush in a frying pan until fully cooked, then turn over to crisp the other side. It comes out really thick when I make it, so I use a cover. Start on a high flame and then lower it. You'll see a "cooked texture," then you'll know to turn it over. It is usually served with honey or jam, but you can use sour cream, nothing or whatever you want.
Savta Brei is different. You still need the big frying pan and oil. On Passover I use olive oil or special Passover margarine, but any margarine will do.
You have to grate (I use a blender) potatoes and onions, like for potato latkes, the fried potato pancakes served on chanukah.
Use two potatoes per onion and an egg, can be doubled, tripled etc. Either hand-grate, or shred in food processor or blend. Add some salt, pepper and enough matzah meal, so it's not watery; it has to "stick."
The "mush" is used to "coat" the matzah before frying.
- Heat the oil or margarine in the frying pan.
- Break off a piece of the matzah and coat one side with the mush
- put mush side down, and coat the other (not too thick)
- when cooked side cooked, turn over to cook the other
- have paper towels waiting on plate to absorb extra oil
- when second side is cooked, place on towel
- serve with apple sauce or sour cream or plain yogurt
I never heard of any other clan with this recipe, so the chances are if your family eats it, either we're now related, or you learned it from reading the recipe in the Jerusalem Post, where I once sent it, and it was published.
This will not be very compatible with your diet, unless you've been ordered to gain weight, but it is very tasty!!!