Ingredients
Method
Basic Preparation
- Break matzo into bite-sized pieces, about 1-2 inches each. Place in a large bowl and cover with warm water for 30 seconds only. Drain immediately in a fine mesh strainer and shake off excess water.
- Beat eggs with salt in a large bowl. Add the drained matzo pieces and stir gently to coat. Let sit for 2-3 minutes to allow matzo to absorb some egg mixture.
Sweet Version
- Add cinnamon and sugar to the matzo-egg mixture and stir to combine.
- Heat oil in a large skillet over medium-high heat. Pour in the mixture and let it cook undisturbed for 2-3 minutes until golden brown on the bottom.
- Use a spatula to break up and flip sections, cooking another 2-3 minutes until crispy edges form throughout. Serve immediately with berries and honey.
Savory Version
- Heat 1 tablespoon oil in a large skillet over medium heat. Add diced onion and cook for 4-5 minutes until softened and lightly golden.
- Add remaining oil to the pan and increase heat to medium-high. Pour in the matzo-egg mixture and let cook undisturbed for 2-3 minutes until golden.
- Break up and flip sections with a spatula, cooking another 2-3 minutes until crispy. Season with pepper and sprinkle with chives before serving.
Notes
Don't oversoak the matzo or it will become mushy. The 30-second rule is crucial for maintaining some texture. For extra crispy results, use a cast iron pan if you have one. Leftovers can be reheated in a dry skillet over medium heat for a minute or two.