In my family, it isn’t Pesach without Matzo Brei. This is something that has been made for generations in my family. As a kid, we would wake up the first day of Pesach and steaming hot Matzo Brei would be waiting for us. We always put sugar and cinnamon on ours. It wasn’t until years later that I found out that people use pepper and salt. That just seemed so strange to me. I guess its different strokes for different folks.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
The Matzo Brei of my mother's and grandmother's was full of eggs. What keeps this Matzo Brei together is potato starch and patience. You need to let it cook on each side for a minute before you flip it over.
- matzo - 10 pieces
- water - for soaking
- potato starch - 3 heaping tablespoons
- salt - 1 teaspoon
- oil - for frying
- Break matzo into small pieces
- Cover with water and wait 5 minutes
- Drain excess water
- Add potato starch and salt, and mix well
- Heat oil in a frying pan
- Add some of mixture to frying pan so that it's about an inch think (it needs to be cooked in batches)
- Wait about a minute, until it starts to brown, and flip with a spatula
- Cook on the second side another minute
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