Cowboy Stir Fry (Blackstone Griddle One‑Pan Dinner)
Herd‑Size Flavor, Weeknight Effort
If you’ve ever camped with a hungry crew—or wrangled a family that eats like one—you know the magic of a single sizzling surface. This cowboy stir fry tosses russet potatoes, kielbasa sausage, zucchini, and bell pepper onto the Blackstone griddle and turns out a smoky, caramelized skillet supper in twenty minutes flat. It smells like a county fair midway, looks like confetti on cast iron, and tastes like the best parts of hash browns and sausage links got married at sunset.
The recipe comes from my Uncle Wade, a cattle‑auctioneer turned weekend griddle guru. Back when I was knee‑high to a Dutch oven he’d feed the branding crew with nothing but a flat‑top over mesquite coals. His secret? Start with thin‑sliced potatoes for that golden crust, then drizzle Italian dressing toward the end for tangy glaze. No fancy sauces, no exotic spice rubs—just pantry staples, hot steel, and gravity doing half the stirring for you.
Chuck‑wagon question: Do you top yours with a fried egg or a dash of hot sauce? Tell us in the comments!
Why You’ll Love This Recipe
- Feeds a herd: Six hearty servings in one griddle batch.
- 20‑minute cook time: Potatoes crisp while veggies stay tender‑crisp.
- Budget ingredients: Kielbasa, russets, and seasonal veg.
- Outdoor friendly: Keeps stovetop clean and house cool.
Ingredient Notes & Substitutions
| Ingredient | Why It Matters | Sub & Tips |
|---|---|---|
| 3 lb russet potatoes, thin sliced | Starchy crunch; cooks fast. | Yukon Golds or sweet potatoes (reduce oil by 1 Tbsp). |
| 1 medium white onion, chopped | Sweetness & aroma. | Red onion or 4 shallots. |
| 4 garlic cloves, minced | Depth of flavor. | 1 tsp garlic powder in a pinch. |
| 1 tsp each salt, pepper, paprika; 1 tsp dried parsley | Simple cowboy seasoning. | Swap paprika for smoked paprika for campfire vibe. |
| 3 Tbsp oil | High smoke‑point sear. | Avocado oil, bacon grease, or ghee. |
| 2 lbs kielbasa, ½‑inch chunks | Protein & smoky fat. | Andouille for spice or turkey kielbasa for leaner. |
| 2 zucchini, ½‑inch chunks | Fresh moisture. | Yellow squash or green beans. |
| 1 red bell pepper, ½‑inch chunks | Color & sweetness. | Poblano for mild heat. |
| ½ cup Italian dressing | Tangy glaze; deglazes griddle. | Homemade vinaigrette or bottled Greek. |
Health tweak: Sub half the potatoes with cauliflower florets for lower carbs—steam 2 minutes before hitting the griddle.
Equipment Checklist
- Flat‑top griddle or Blackstone (at least 28‑inch)
- Two long metal spatulas
- Large mixing bowls
- Infrared thermometer (optional, but 375 °F surface is ideal)
- Rimmed baking sheet (for holding cooked sausage)
Detailed Instructions
1 | Season the Potatoes
In a large bowl combine:
- 3 lb russet potatoes, thin‑sliced (⅛‑inch)
- 1 medium white onion, chopped
- 4 minced garlic cloves
- 1 tsp salt, 1 tsp pepper, 1 tsp paprika, 1 tsp dried parsley
- 3 Tbsp oil
Toss until every slice glistens.
In a second bowl mix:
- 2 lbs kielbasa, ½‑inch rounds
- 2 zucchini & 1 red bell pepper, both ½‑inch chunks
- ½ cup Italian dressing
Stir to coat; set aside.
2 | Heat the Griddle
Preheat Blackstone to medium‑high (aim for 375–400 °F). Drizzle a thin sheen of oil.
3 | Potato Phase
Dump potato mixture onto griddle; spread into near single layer. Cook 5 minutes untouched for crust. Flip in sections using two spatulas; cook another 5 minutes until edges are deep golden.
4 | Veggie + Sausage Phase
Add kielbasa‑zucchini mixture over potatoes. Toss everything together, spreading back to mostly single layer. Cook 5 minutes, flip, then 5 minutes more. You’ll hear sizzling from Italian dressing deglazing browned bits—instant flavor.
5 | Rest & Serve
Slide stir fry to platter; let rest 3 minutes (steam redistributes moisture). Garnish with chopped parsley, hot sauce, or a runny fried egg.
Serving Suggestions
- Tuck leftovers into Homemade Flaky Biscuits for a grab‑and‑go breakfast.
- Wash it down with ice‑cold Homemade Sun Tea.
Make‑Ahead & Meal Prep
- Par‑cook potatoes: Microwave slices 3 minutes; shave 5 minutes off griddle time.
- Freezer packs: Portion raw potato mix and sausage mix in zip bags; thaw overnight, cook per recipe.
- Leftovers: Cool; store 4 days. Reheat griddle or skillet 5 min; splash extra dressing to revive.
Nutrition Snapshot (1 of 6 servings)
Calories : 550 | Fat : 33 g | Carbs : 38 g | Protein : 25 g | Sodium : 1,050 mg
Variations & Twists
| Version | Swap This | For This |
|---|---|---|
| Southwest | Italian dressing | Chipotle‑lime vinaigrette |
| Cajun | Paprika, parsley | 1 Tbsp Cajun seasoning + ½ lb shrimp last 3 min |
| Breakfast | Zucchini, pepper | Diced bell pepper + crack 6 eggs over top last 2 min |
| Low‑Carb | Potatoes | 4 cups cauliflower florets + 2 cups radish halves |
Troubleshooting Corner
| Issue | Cause | Fix |
|---|---|---|
| Soggy potatoes | Griddle temp too low; overcrowded | Preheat properly; cook in two batches if needed |
| Burnt garlic | Garlic directly on hot steel early | Mix garlic under potatoes or add last 3 min |
| Veggies mushy | Overcooked | Keep chunks ½‑inch; add dressing last 3 min only |
Tiny Chuck‑Wagon Science
Why Italian dressing? The vinegar deglazes browned bits (fond), while oil prevents sticking and herbs add instant flavor. The emulsion breaks on the hot griddle, separating oil and acid right where they work best.
FAQ (Schema‑Ready)
Q1 – Can I use precooked potatoes?
Yes—dice leftover baked potatoes; start at Step 3, reducing first cook to 3 minutes.
Q2 – No griddle?
Use two large cast‑iron skillets on stovetop; split ingredients and follow same timing.
Q3 – How spicy is it?
Mild. Amp heat with ½ tsp cayenne or swap kielbasa for hot andouille.
Call‑to‑Action
Made this cowboy stir fry for your crew? Snap a pic, tag #GriddleCowboy and tell us if you went classic or Cajun!
Cowboy Stir Fry
Ingredients
- * 3 lb russet potatoes thin sliced
- * 1 medium white onion chopped
- * 4 garlic cloves minced
- * 1 tsp salt
- * 1 tsp black pepper
- * 1 tsp paprika
- * 1 tsp dried parsley
- * 3 Tbsp oil avocado or canola
- * 2 lbs kielbasa sausage ½‑inch chunks
- * 2 medium zucchini ½‑inch chunks
- * 1 red bell pepper ½‑inch chunks
- * ½ cup Italian dressing
Instructions
- # In large bowl combine potatoes, onion, garlic, salt, pepper, paprika, parsley, and oil.
- # In second bowl toss kielbasa, zucchini, bell pepper with Italian dressing.
- # Preheat griddle medium‑high (375–400 °F). Add potato mixture; flatten. Cook 5 min, flip, cook 5 min more.
- # Add sausage mixture; toss to combine. Cook 5 min, flip, cook 5 min more until potatoes golden and sausage heated.
- # Transfer to platter; rest 3 min. Serve hot.
Notes
* Cajun twist: replace paprika/parsley with Cajun seasoning and add ½ lb shrimp last 3 min.
