6 extremely large portions are produced. fantastic for a potluck.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 pound bacon
- 4 small potatoes, peeled and coarsely chopped
- 1 cup all-purpose flour
- 2 eggs, beaten
- ½ teaspoon baking powder
- 1 pinch salt
- 2 cups shredded Wisconsin brick cheese
Instructions
- Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. When bacon is cool, crumble and set aside.
- Place potatoes into a food processor and process until pureed, 2 to 3 minutes. Transfer to a bowl and stir in flour, eggs, baking powder, and salt to make a sticky dough. Set dough aside.
- Fill a large pot about half full of lightly salted water and bring to a boil. Ladle large spoonfuls of the sticky dough to a small cutting board and use a knife to chop the dough into tablespoon-size pieces; as you cut off a piece, drop it into the boiling water. Let the dumplings boil over medium heat until they float, 2 to 3 minutes. Remove dumplings with a slotted spoon to a large serving bowl.
- Sprinkle bacon crumbles and a handful of shredded brick cheese over each batch of dumplings; continue to make, boil, and transfer dumplings to the bowl, sprinkling each batch with bacon and brick cheese. When all dumplings are made, gently stir the haluski to mix all ingredients.
- Dough will be very pasty and sticky but not thin. You can fry up dumplings in bacon fat after boiling, caramelize one large sweet onion (chopped) in bacon fat, replace cheese with provolone (six slices), garnish with freshly chopped chives, and add a dollop of sour cream to each serving!
Nutrition Facts
| Calories | 346 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 94 mg |
| Dietary Fiber | 2 g |
| Protein | 18 g |
| Saturated Fat | 8 g |
| Sodium | 661 mg |
| Sugars | 1 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
My Slovak grandmother would make this for us frequently. It was most often served as the ‘noodles’ for beef – tomato soup. My favorite though was when she had some left over and she would fry the ‘bullets’ in butter to a golden brown. Nothing in the world better than that…
Thank you for sharing your recipe. It is wonderful getting people enjoying Slovak food. However, as a Slovak who has grown up with this dish, I am quite surprised by your addition of baking powder and egg. None of these exist in traditional haluški, and if anything the egg will make these delicious potato pillows tougher. Please please next time omit the eggs and baking powder, and you’ll actually be eating a traditional dish. P.S. Mixing sheep milk feta with a bit of sour cream to mimic the traditional bryndza sheep cheese works quite well too. Dobrú chut’!
I used the fine grater in my food processor for the potatoes. In Slovakia, my cousin uses Yukon Gold type potatoes and those seem to work well. I did need a bit more flour than the recipe called for, but it depends on the amount of moisture in the potatoes. I gauged it according to how the dough held together in the boiling water. I used Bryndza (sheep cheese) instead of Brick cheese because we can get it in Chicago and it is more authentic. Yummy!
Wow so cool that this dish is on line, I grew up eating and making this with my mom and grandma. We did not add the potato to the dough though. And we simplified the cheese and started using cottage cheese for cost reasons, so we call it bacon, cottage cheese and halushka. I still have my great great great grandma’s haluski board and I’m using it today. Love love love this stuff thanks for sharing.
Just how I remembered it tasting when my Mom made it years ago. I like to top with green onions too. This recipe was really special to me. I made it for my father’s memorial ceremony since it was his favorite growing up. Thank you for posting this. 🙂
Our family made Haluski at least once a month for 5 decades and we would have it with a cold sweet/sour lettuce and bacon pieces salad. Just add a few tablespoons of regular vinegar with a heaping tablespoon of sugar and add cracked pepper if you like. That’s the whole meal besides a beverage like good old ice-cold lemonade. Sticks to the ribs!!
My grandmother had a hand machine for the potatoe mix, I have it, just haven’t use in awhile.
Easy to make and wonderful as a side with Jaeger Schnitzel.