Finely grate the raw potatoes using the smallest holes on a box grater or a food processor until you have a smooth pulp.

In a large bowl, mix the potato pulp with the flour, egg, and salt. Stir until a sticky, slightly thick dough forms. If it is too runny, add a little more flour.

Bring a large pot of salted water to a rolling boil.

While the water heats, fry the diced bacon in a skillet over medium heat until crispy. Remove the bacon with a slotted spoon but keep the rendered fat in the pan.

Place the dough on a cutting board or use a spaetzle maker (halušky sieve). Push small pieces of dough into the boiling water.

Cook the dumplings for about 3-5 minutes. They are done when they float to the surface.

Drain the dumplings and immediately transfer them to a large mixing bowl.

Stir in the Bryndza cheese (or feta/sour cream mixture) and the reserved hot bacon fat. The heat will melt the cheese into a creamy sauce.

Serve hot, topped with the crispy bacon bits and fresh chives.