👨🍳 Instructions
- Grate the potatoes on a fine grater. Place them in a bowl and mix with salt and flour. Add the egg if using. The mixture should be sticky but not too runny — similar to thick batter.
- Bring a large pot of salted water to a boil.
- Form dumplings: Use a halušky strainer (or spaetzle maker) or a spoon to drop small bits of dough into the boiling water. Work in batches.
- Cook until they float to the top, then allow to cook for 1–2 more minutes. Remove with a slotted spoon and drain.
- In a pan, fry the bacon until crispy. Set aside, leaving some fat in the pan.
- Mix the hot halušky with bryndza (or crumbled feta + a bit of sour cream) until creamy. Add a splash of reserved cooking water if needed.
- Top with crispy bacon, drizzle with bacon fat, and garnish with fresh herbs if desired.
📝 Tips
- Bryndza is key to authentic flavor. If unavailable, use 2:1 feta and sour cream.
- Halušky should be soft and slightly chewy — don’t overcook.
- This is a hearty comfort food — best enjoyed hot with a cold glass of Žinčica (fermented sheep milk drink) or kefir.
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