Passover is over, but if you’re like most people, you’ve got leftover matzoh. What to do? Make matzoh brie! It’s easy enough to make and it’s deliciously rib-sticking good.
While most people make a sweet version of matzoh brie—or “fried matzee” as we called it growing up—topping the mixture with cinnamon sugar, Jews of Lithuanian stock prefer savory to sweet, adding chopped onion to the matzoh and egg mixture before frying it up. Those of us who have been transplanted to America, finish the whole thing off with judicious lashings of Passover ketchup!
Whether sweet or savory, fried matzoh is versatility itself: It works as breakfast, lunch, or even dinner, if you serve up a salad alongside, to salve your conscience.
Salad or no, we can never get enough of the stuff, so make a lot.
Matzoh Brie (Fried Matzee)
- 1-2 matzos per person
- 2 eggs per matzoh
- Chopped onion
- Salt and pepper
- Butter or schmaltz for frying
- Ketchup (for serving)
- Break matzoh into pieces, place in bowl. Cover with cold water for a few minutes. Squeeze out water with your hands.
- Mix eggs with a fork. Add chopped onion (about 1 small onion per 4 matzos) and salt and pepper to taste.
- Add egg mixture to matzoh. Stir to combine.
- Melt butter for a dairy meal or schmaltz (for meat meals) over medium heat in wide skillet. Cook matzoh brie in batches, until brown on both sides.
- Serve with ketchup (optional).