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Blackstone Cowboy Stir Fry

Blackstone cowboy stir fry is a one-pan flat top dinner with caramelized smoked sausage rounds, golden diced potatoes, and charred peppers and onions. Sizzle everything on the griddle until the potatoes crisp and the vegetables soften with smoky browning.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Smoked sausage and potatoes
  • 1 lb smoked sausage (kielbasa or Andouille)
  • 3 russet potatoes dice into 1/2-inch cubes
Peppers, onions, and aromatics
  • 1 green bell pepper dice
  • 1 red bell pepper dice
  • 1 onion dice
  • 3 clove garlic minced
Seasonings and finishing
  • 2 tbsp vegetable oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp cayenne (optional)
  • salt and pepper to taste
  • 1 fresh parsley for garnish

Equipment

  • 1 Blackstone griddle

Method
 

Cook the potatoes
  1. Preheat Blackstone to medium-high heat, then add 1 tbsp of the vegetable oil and spread potato cubes in a single layer. Cook 10-12 minutes, stirring occasionally, until golden and cooked through; season with smoked paprika, garlic powder, onion powder, salt, and pepper, then push to the side.
Brown the sausage
  1. Add the remaining vegetable oil to the griddle and cook sliced smoked sausage for 3-4 minutes, until caramelized and browned. Push the sausage next to the potatoes.
Char the peppers and finish
  1. Add peppers, onion, and minced garlic to the open surface and stir fry for 5-6 minutes until charred and softened. Combine everything together on the griddle and toss to mix, then cook 2 more minutes until everything is evenly hot and lightly caramelized.
  2. Garnish with fresh parsley and serve directly from the griddle while sizzling.

Notes

For best caramelization, avoid moving the potatoes too often during the first 10–12 minutes and keep the griddle at medium-high so steam cooks off fast. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a skillet or on the griddle to re-crisp. Freezing is not recommended since potatoes soften after thawing. If you want a lower-sodium option, choose a reduced-sodium kielbasa or andouille and season with less salt.