Ingredients with Measurements:
- 2 medium sweet potatoes, peeled and grated
- 4 sheets of matzah
- 4 eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 1 tablespoon brown sugar
- 1 tablespoon balsamic vinegar
Special equipment needed:
- Grater
- Large mixing bowl
- Whisk
- Large skillet
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper.
2. Break the matzah into small pieces and add them to the egg mixture. Let it soak for 5 minutes.
3. Add the grated sweet potatoes to the matzah mixture and stir well.
4. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
5. Add the sliced onions to the skillet and cook for 5 minutes, stirring occasionally.
6. Sprinkle the brown sugar over the onions and cook for an additional 5 minutes, until the onions are caramelized.
7. Remove the onions from the skillet and set aside.
8. Add the remaining tablespoon of olive oil to the skillet and heat over medium-high heat.
9. Pour the sweet potato matzah mixture into the skillet and spread it out evenly.
10. Cook for 5-7 minutes on each side, until golden brown and crispy.
11. Serve the sweet potato matzah brei topped with the caramelized onions and drizzled with balsamic vinegar.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for caramelizing onions and cooking sweet potato matzah brei
Serving size:
4 servings
Nutritional information:
Calories per serving: 270
Fat: 10g
Carbohydrates: 35g
Protein: 9g
Fiber: 4g
Sugar: 10g
Substitutions for ingredients:
- Regular potatoes can be used instead of sweet potatoes.
- Almond milk or soy milk can be used instead of regular milk.
- Red wine vinegar can be used instead of balsamic vinegar.
Variations:
- Add chopped herbs such as parsley or chives to the sweet potato matzah brei mixture.
- Top with crumbled feta cheese or goat cheese instead of caramelized onions.
- Add diced bell peppers or mushrooms to the sweet potato matzah brei mixture.
Tips and tricks:
- Use a non-stick skillet to prevent sticking.
- Make sure to squeeze out any excess liquid from the grated sweet potatoes before adding them to the mixture.
- Serve with a dollop of sour cream or Greek yogurt on top.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
Serve on a large platter with the caramelized onions and balsamic vinegar drizzled on top.
Garnishes:
Sprinkle with chopped parsley or chives.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Green beans with almonds
- Mixed greens salad
Troubleshooting advice:
- If the sweet potato matzah brei is sticking to the skillet, add more oil to the pan.
- If the mixture is too wet, add more matzah to absorb the excess liquid.
Food safety advice:
Make sure to cook the sweet potato matzah brei until it is fully cooked and the internal temperature reaches 165°F to prevent foodborne illness.
Food history:
Matzah brei is a traditional Jewish dish made from matzah and eggs. It is often served during Passover, when leavened bread is not allowed. Sweet potato matzah brei is a modern twist on the classic dish.
Flavor profiles:
The sweet potato adds a sweet and earthy flavor to the dish, while the caramelized onions add a savory and slightly sweet flavor.
Serving suggestions:
Serve for breakfast, brunch, or as a side dish for dinner.
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Taste: Savory, Sweet, Oniony, Caramelized, Nutty