How to Use Your Passover Leftovers

Recipes That Use Leftover Matzo, Brisket, and More

Written by
Miri Rotkovitz
Registered dietician, teacher, and award-winning cookbook author who has been exploring Jewish cuisine for almost 20 years.
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Miri Rotkovitz
Updated 09/22/20
Brisket Hash and Eggs

sf_foodphoto/Getty Images

Whether you host a small Seder, or a crowd of guests, odds are good that you'll have plenty of leftovers from the festive, multi-course meal. It would be a shame to waste all of that food, but let's face it, it can get boring to simply reheat and eat it. These kosher-for-Passover recipes will inspire you to repurpose those leftovers, so you can enjoy the holiday, and save time in the kitchen! 

  • 01 of 06

    Maple Almond Matzo Granola

    Matzo Granola with Almonds and Raisins

    The Spruce / Miri Rotkovitz

    If you don't have matzo farfel, but do have matzo, you can still make this maple almond matzo granola, because–wait for it–farfel is really just crushed up matzo. Break the matzo sheets into small (about 1/4" to 1/2" inch) pieces, and bake with a maple and brown sugar-sweetened combo of coconut, almonds, raisins. You won't miss cereal nearly so much.  

  • 02 of 06

    Brisket Hash and Eggs

    Brisket Hash and Eggs

    sf_foodphoto / Getty Images

    Craving a substantial breakfast (or breakfast for dinner)? Repurpose your leftover brisket in this veggie-filled hash. If you've got leftover roasted or steamed potatoes, you can dice those and throw them in the skillet too, instead of the frozen potatoes in the recipe. Talk about no-waste cooking! 

  • 03 of 06

    Smoked Salmon Matzo Brei With Greens and Onions

    Smoked Salmon Matzo Brei with Greens and Onions

    The Spruce / Miri Rotkovitz

    Inspired by the Jewish deli favorite known as the LEO, this recipe for smoked salmon matzo brei with greens and onions recipe marries the lox, eggs, and onion scramble with matzo brei (aka fried matzo), an Ashkenazi Passover breakfast classic. The recipe is easy to multiply, which makes it a great choice for a holiday brunch.

  • 04 of 06

    Chocolate Matzo

    Magical Matzoh Buttercrunch Toffee

    Elizabeth LaBau

     

    Coated with brown sugar, chocolate, and finished with a hit of crunchy nuts, this recipe turns leftover matzo into a chocolate bark-like confection. Nuts are an optional, but deliciously crunchy, addition.  

    Continue to 5 of 6 below.
  • 05 of 06

    Eton Mess

    English Eton Mess

    The Spruce 

    If you've got meringues on hand (including the crumbly bits or wonky-looking ones from a homemade batch), turn them into a delicious Eton Mess. There's little simpler or more delicious than the combination of meringues, freshly whipped cream, and spring's first strawberries. Plus, it's a dessert that's totally gluten-free.

  • 06 of 06

    Trifle

    Trifle with berries

    nebari / istock / Getty Images

    Sponge cake is light, lofty, and often a little on the bland side. All of that works to your advantage when it comes to trifle making. Just cube the cake, and layer it in a bowl or individual dishes with pudding, whipped cream, berries or chopped stone fruits, or chocolate shavings. Drizzle each cake layer with a Passover liqueur if you'd like.