Bryndzove Halusky (Cheesy Drop Noodles & Bacon)

Name: Bryndzove Halusky (Slovak Cheesy Drop Noodles)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Slovak
Ingredients: 2 lbs potatoes, peeled and grated; 1 1/2 cups all-purpose flour; 1 egg; 1 tsp salt; 7 oz bryndza cheese (Slovak sheep's cheese); 7 oz bacon, diced

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Bryndzove halusky is Slovakia's national dish of soft potato gnocchi-style drop noodles tossed in tangy bryndza sheep's cheese and topped with crispy bacon—a rustic, one-pot comfort meal that rivals any European cheese pasta.

🌍Slovak 🏷️Bryndzove halusky 🏷️Bryndza halusky 🏷️Slovak national dish 🏷️Slovakia Potato dumplings

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🏷️Drop noodles

Total

35 min

Servings

Recipe Source

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From Tastes From The Road

Ingredients

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2 lbs potatoes, peeled and grated
1 1/2 cups all-purpose flour
1 egg
1 tsp salt
7 oz bryndza cheese (Slovak sheep's cheese)
7 oz bacon, diced

6 Ingredients

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Instructions

1
Peel and finely grate the potatoes, then squeeze out as much excess moisture as possible.
2
In a large bowl, combine the grated potatoes, flour, egg, and salt. Mix until a soft dough forms.
3
Bring a large pot of salted water to a boil.
4
Using a halusky grater or colander with large holes, press or scrape the dough through the holes directly into the boiling water to form small drop noodles.
5
Cook the halusky for 2–3 minutes, or until they float to the surface. Drain well.
6
Meanwhile, fry the diced bacon in a skillet over medium heat until crispy. Remove and set aside, reserving some of the fat.
7
Toss the hot drained halusky with the bryndza cheese until the cheese melts and coats the noodles evenly.
8
Serve topped with crispy bacon and a drizzle of the bacon fat.

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Tips & Notes

Pro tips

Squeeze the grated potatoes aggressively in a clean kitchen towel to remove excess moisture—wet dough yields gluey halusky instead of tender noodles.
Press the dough through the halusky grater directly over boiling water to prevent the noodles from sticking together before cooking.
Toss the drained halusky with bryndza cheese while still hot so the cheese melts evenly and coats the noodles; if the halusky cool, the cheese won't bind.

Substitutions

bryndza cheese → aged feta mixed with ricotta or goat cheese (flavor will be tangier and less creamy)
all-purpose flour → potato starch (use slightly less, as it absorbs less water)
bacon → crispy pancetta or smoked ham (cuts cooked same way, reserved fat adds flavor)

Storage & make-ahead

Leftover halusky can be refrigerated in an airtight container for up to 2 days; reheat gently in a skillet with a splash of cream over low heat to avoid drying out.

Equipment

halusky grater or colander with large holes · large pot for boiling · skillet for crisping bacon

Common Questions

What is bryndza cheese and can I substitute it?

Bryndza is a creamy, slightly salty sheep's cheese traditional to Slovakia. Feta cheese mixed with ricotta or a aged goat cheese approximates the flavor, though the result will taste noticeably different.

How do I know when the halusky are cooked?

Cook for 2–3 minutes until they float to the surface of the boiling water. Drain immediately to prevent them from becoming mushy.

What equipment do I need to make halusky?

A halusky grater or a colander with large holes is essential to press the dough into the water. A box grater works as a substitute if you carefully push dough through the largest holes.

Can I make the dough ahead?

The potato dough is best used immediately after mixing to prevent oxidation and excess moisture release. Grate and squeeze potatoes just before combining with flour.