Easy // 30 min // Serves
We often find good prices on Passover matzo after the holiday. So let’s make Savory Harvest Matzo Brei. If you haven’t tried this amazing & versatile dish give it a shot. You can make it w/ tortilla chips too if you want.
2-3 Fingerling or small potatoes, sliced
1 Green Pepper, dice
1/2 Cup Corn Kernels
10 Cherry Tomatoes, halved
1 Cup Snow Peas, 3 Tsp Ginger, divided use
1 Bunch Spinach, rough chop
1/2 Cup Bosc Pears, fine dice
2/3 Cup Mango, fine dice
2 Tbs Each Evoo & Butter, unsalted organic
1/3 Cup Sherry or Broth
2-3 Matzos, large crumble
3 Large Eggs, organic
1 Tsp Sea Salt
1/2 Tsp Black Pepper
1 Tbs Fresh Dill
1 Cup Greek Yogurt
(opt) 1 Tangerine, juice & zest
Step 1: Prep out the veggies & make the yogurt sauce. In a small bowl combine the mango, pear, dill, tangerine juice & zest, 1 tsp minced ginger & Greek yogurt. Stir. Meanwhile, over med high heat sauté the fingerlings in the oil, butter, salt & pepper, sherry, 2 tsp minced ginger until the potatoes are done, about 7 mins. Add the peppers for 2 more mins
Step 2: Break the matzo into large pieces, put into a colander in a large bowl and cover w/ hottest tap water for just 30 seconds. Drain & combine w/ the eggs. Spoon the matzo mix on top of the potatoes & peppers, stir lightly and fry for 2 mins. Use a spatula to turn the mix over in large chunks.
Step 3: Load on the spinach, then the snow peas, corn & tomatoes and cook for 2 more mins until the bottom has a little color. Slide out onto a large serving platter & serve w/ the Greek yogurt sauce on the side. If you like your veggies more cooked, reduce the heat to medium low & cover the skillet for 3 to 5 mins.
Fun Fact: Matzo Brei is real Ashkenazi comfort food. It can be made savory or sweet. Check out the Hungry Harvest Recipe Page this weekend for an Organic Golden Peach sweet version. It’s so easy to make, very adaptable & tasty, keep some matzo on hand for quick Harvest deliciousness.