1Kg raw potatoes
250g cooked potatoes, still hot
150g potato flour
250g Bryndza, Slovakian sheep's milk cheese
1 large onion
200g diced bacon
2 tbsp lard
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Peel and finely grate the raw potatoes. Put into a cloth soaked in vinegar and water and squeeze out well. Press the cooked potatoes through a potato ricer while still hot and mix with the raw potatoes.
Add the potato flour and knead to a dough. Season with salt and nutmeg. Take small portions of the potato mixture with a teaspoon, or shape into rolls, flatten slightly and cut into pieces. Then cook in lightly boiling water for 2-3 minutes, until the halusky float to the surface. Take out with a slotted spoon and leave to drain.
Dice the onion very finely and fry in the lard until lightly browned. Add the bacon and fry both together until the bacon is cooked. Put the halusky into a bowl, scatter with crumbled Bryndza cheese and mix.
Serve in dishes, scattered with the diced bacon and onion.