Potato Halusky

This homemade Slovak potato halusky is made with fresh potatoes and flour and fried with bacon and cottage cheese.

4.60 from 5 votes

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Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Fill a large pot with water and set over high heat.
When the water starts to boil add the kosher salt.
In a large mixing bowl add crumbled bryndza and set aside. You'll be adding the freshly boiled halusky to the bowl so don't set it too far away.
Very finely grate raw potatoes in a food processor or by hand. Do not drain off any juice you need it for the dough.
Start with two cups flour and add more if necessary. You want the consistency to be slightly tacky but not wet or overly sticky.
Cut small chucks of dough off a plate or a board into the boiling salted water.
Cook 5 minutes or so until they float to the top.
Remove from water with a ladle or small strainer, and add to bryndza cheese bowl. Gently toss to combine and cover while you finish cooking the halusky.
Continue cooking the halsuky until the dough is fully used. Adding each cooked round of halusky to the cheese bowl and tossing to combine.
When you're ready to serve, spoon the cheese covered halusky into a bowl and top with lots of crispy bacon and chives.

Course Main Course

Cuisine Slovak

Keyword Bryndzové Halušky, hulusky, potato dumplings, potato haluski, slovak dumplings, slovak recipes, slovakian food, slovakian potato halusky

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