Chislic Hash
South Dakota's official state nosh meets breakfast in this hearty hash. Tender cubes of seasoned beef (traditional chislic style) combined with crispy hash brown potatoes, onions, and topped with sunny eggs. A Mount Rushmore State morning that'll fuel you through the prairie wind.
Equipment Needed
Instructions
Season the beef: Cut the sirloin or ribeye into 1-inch cubes. In a bowl, toss the beef cubes with garlic salt, black pepper, and paprika until evenly coated. Let sit at room temperature while you prep the potatoes.
Prep the potatoes: Peel the russet potatoes and dice into small cubes, about 1/2 inch. Rinse in cold water and pat completely dry - dry potatoes crisp better.
Start the hash: Melt butter in a large cast iron skillet over medium-high heat. Add the diced potatoes in an even layer. Let cook undisturbed for 4-5 minutes until the bottom develops a golden crust.
Add onions and continue cooking: Flip the potatoes, add the diced onion, and continue cooking. Flip occasionally and let crisp up for another 8-10 minutes until potatoes are golden and tender. Add the garlic in the last minute.
Cook the chislic: Push the hash to the sides of the skillet. Add vegetable oil to the center and increase heat to high. Add the seasoned beef cubes in a single layer. Sear for 2-3 minutes, turning to brown all sides. For medium, total cooking time is about 4 minutes.
Combine: Toss the seared beef cubes with the crispy hash. Season everything with salt and pepper to taste. Push the mixture to create 4 wells for the eggs.
Add the eggs: Crack an egg into each well. Season the eggs with salt and pepper. Cover the skillet with a lid or foil and cook for 3-4 minutes until the whites are set but the yolks are still runny.
Serve South Dakota style: Sprinkle with fresh parsley. Serve directly from the skillet with hot sauce on the side and saltine crackers - the traditional accompaniment to chislic in South Dakota bars and restaurants.
💡 Pro Tips & Variations
- Chislic history: Chislic was brought to South Dakota by German-Russian immigrants and was declared the official state "nosh" in 2018. It's traditionally deep-fried and served on toothpicks at bars.
- Traditional lamb: For authentic chislic, use cubed lamb instead of beef. The flavor is more traditional to the German-Russian origins.
- Don't skip the saltines: In South Dakota, chislic is always served with saltine crackers. It's not optional - it's tradition.
- Crispy potatoes: The key to great hash is not moving the potatoes too much. Let them develop a crust before flipping.
- Make it spicy: Add diced jalapenos to the hash or use Cajun seasoning on the beef for a spicier version.
- Find it in SD: If you visit South Dakota, look for chislic at local bars and restaurants, especially in the eastern part of the state. It's a unique regional specialty you won't find elsewhere.