Fried Matzoh

(by Margaret Crane)

My Fried Matzoh

1 matzoh per person (whatever kind I have in the pantry)

3 eggs per 4 pieces of matzoh

1 small grated white onion

kosher salt (use it generously)

dash of cracked pepper

chopped chives (1/2 t. per egg)

2 T. of butter

sprinkling of parsley

hot sauce (optional)

Break matzoh into pieces, place in colander, and run water over it.

Drain on paper towels.

Beat the eggs and add the broken matzoh, onion, salt, pepper, and chives.

Melt butter an iron skillet, and pour in the mixture.

Cook until crispy on both sides.

Sprinkle with parsley and optional hot sauce.

My sister Mary Anne’s Fried Matzoh

6 thin tea matzohs (plain or whole wheat)

6 large eggs, lightly beaten

1/2 c. milk (or more, if matzoh still seems dry)

1 large yellow onion, grated

1/2 t. or more ground black pepper

4 T. butter

Wet the matzos by running them under hot water and crumble into a bowl.

Add eggs and milk. (Mixture should be quite soggy.)

Add grated onion and pepper.

Crush the matzos with a wooden spoon and let soak for a few minutes.

Melt butter in a wok.

Add the matzoh mixture, and cook over medium heat until the mixture has the consistency of slightly wet scrambled eggs.

Add freshly g