Units Scale

3 medium potatoes to make approximately 2 cups when finely grated – (surové zemiaky, ošúpať a najemno nastrúhať)
same amount of flour as potatoes (about 2 cups)
1 tsp salt – (soľ)
4 ounces or more bryndza
1 or more strip of thick-cut bacon per person – (údenej slaniny)
Chopped chives for garnish

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Grate the potatoes, and add the flour and salt.
Set a large pot of water to boil. When it has come to a boil, using a rubber spatula, quickly press the dough through the holes of either a halušky maker or a colander/grater into the water, scraping back and forth until all the dough has gone through. When the halušky float to the surface, in 2-3 minutes, they are ready.
When the dumplings rise to the top of the boiling water, one should be removed to check if the dumpling is thoroughly cooked, then the still-hot dumplings are removed from the pot of boiling water with a slotted spoon, and placed on a warmed plate. Drain, reserving ¼ cup of the cooking water.
In a small bowl, add the cooking water to the bryndza and mix well. Add it to the halusky. Fry the bacon until the fat is rendered. Add some of the fat to the halušky and top them with the crumbled bacon and chives and serve piping hot.