Fried Matzoh

Fried Matzoh

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"A delicious fried egg dish."
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30 m servings 485 cals
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Original recipe yields 1 servings



  • Calories:
  • 485 kcal
  • 24%
  • Fat:
  • 23.7 g
  • 37%
  • Carbs:
  • 48.8g
  • 16%
  • Protein:
  • 18.7 g
  • 37%
  • Cholesterol:
  • 403 mg
  • 134%
  • Sodium:
  • 876 mg
  • 35%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

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  1. Heat vegetable oil in a non-stick frying pan over low heat.
  2. Pour hot water into a bowl. Break matzoh sheets into small chunks and soak in hot water, about 2 minutes.
  3. Whisk eggs and 1/8 teaspoon kosher salt in a separate bowl.
  4. Strain matzoh and shake to remove excess water; stir matzoh into egg mixture.
  5. Pour the heated oil out of non-stick frying pan; place 1/2 tablespoon butter in hot pan.
  6. Pour matzoh and egg mixture into hot butter; cover and cook until a 'pancake' forms, about 10 minutes.
  7. Slide matzoh 'pancake' onto a plate.
  8. Place remaining 1/2 tablespoon butter in hot pan.
  9. Place a second plate over matzoh 'pancake' and flip plates over so the uncooked side is on the bottom.
  10. Lie matzoh 'pancake' in melted butter; cover pan and cook until bottom of pancake is browned, about 8 minutes. Remove from heat and season with kosher salt.


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This sounded like an original idea for breakfast so I thought I'd give it a try. It sounded a little bland for us so I added some sauteed onion and some cheese and more salt and pepper. Even wi...

I only had onion matzoh. Added a pinch of onion powder to the egg mixture. Served them sprinkled with a little ground black pepper and sour cream. Yummy.

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