Bryndzové Halušky

By Culiora

A traditional Slovak national dish featuring small potato dumplings topped with soft, salty sheep cheese (bryndza) and crispy fried bacon. This hearty and flavorful dish is a must-try.

• Servings: 4
• Prep time: 30 min
• Cook time: 20 min
• Total time: 50 min

Ingredients

• 1 kg Potatoes
• 200 g All-purpose flour
• 1 large Egg
• 250 g Bryndza cheese
• 150 g Bacon
• to taste Salt

Instructions

1. Peel and finely grate the potatoes. Squeeze out excess liquid.
2. In a large bowl, combine the grated potatoes, flour, egg, and a pinch of salt. Mix until a pourable, thick batter forms. If too thick, add a tablespoon of water; if too thin, add a little more flour.
3. Bring a large pot of salted water to a boil.
4. Using a halušky grater or by cutting small pieces from a cutting board, drop small portions of the batter into the boiling water.
5. Cook the halušky for 3-5 minutes, or until they float to the surface. Remove with a slotted spoon and drain.
6. While the halušky are cooking, dice the bacon and fry it in a pan until crispy. Drain off excess fat, reserving some.
7. In a large bowl, combine the hot halušky with the bryndza cheese. Mix well until the cheese is melted and evenly distributed.
8. Serve immediately, topped with the crispy bacon and a drizzle of the reserved bacon fat, if desired.