Soak matzo in bowl with warm water for a
minute or two, until softened but not
disintegrated. Drain.

Add eggs, one for each piece of matzo. Mix
gently -- mixture should be lumpy. Season to
taste with salt and garlic powder.

Heat butter in skillet.  Fry by large spoonfuls,
turning when nicely browned, to brown the
other side. Drain on paper towels.

Serve with salt and butter.

Note: This dish is kosher for Passover.