My kids don't consider it Passover without my matzah brei, or more correctly, my version of their savta's matzah brei. My late mother-in-law served a version of matzah brei which should be a great "snack" in a training camp for sumo wrestlers.
I posted the recipe and a description of how I make my own very traditional matzah brei a couple of years ago. Here's the link.
And for those of you who hate "clicking links," I'm recopying the recipes and I'll be posting this on Real Food Holidays Blog Carnival – Passover 2011. Check it out!
Here are the recipes, slightly edited from the previous posting:
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 lactose intolerant can eat it.
- Then you fry the mush in a frying pan, using either Passover margarine or olive oil (or butter) until fully cooked,
- then turn over to crisp the other side.
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."
- 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