Blackstone Cowboy Stir-Fry

I don’t usually make recipes that require a super specialized piece of cooking equipment (except maybe slow cookers), but I am so in love with my Blackstone griddle, I can’t help it. For the most part the other things I have made thus far can be made on the stove top, however this Blackstone Cowboy Stir-Fry really does the need the wide open flat space of the griddle. It is a total game changer for making meals like this for the whole family at once. By the by – this is not an ad for Blackstone products at all – my hubs got me one for my birthday this year and I just love it so very much.

So I am calling this cowboy stir-fry to be a bit comical. Its very akin to a hash dish, but a little different in the make up and preparation. Keeping the potatoes in thin rounds helps them cook quickly and get those crispy spots while still staying soft. It also helps it cook at a good rate with the rest of the veggies and sausage, especially the onions.

The great thing about this recipe is that you can adjust the types of veggies you use for it. I went with bell pepper, zucchini, onions and potatoes because of the time of year (summer time). You could do a different squash (summer would be yum). You could also do other veggies like green beans, broccoli, cauliflower, tomatoes, and the list goes on and on. My only caution would be to make sure you are cutting things to be relatively the same side and then adding them with the first set or the second set.

This is a super hearty dish so may not need an extras. Having said that, after I sat down to eat this, I immediately thought – “It needs a fried egg!”. It would have been just the right richness. But it was still amazing after it. I had thought it might need cheese, but I really didn’t NEED cheese – not that it wouldn’t have been good. I did sprinkle mine with tabasco, one kid went with sriracha and another tapitio (and yes we have a small hot sauce obsession in our home lol).

Now Let’s Get Cookin’!

Print

Blackstone Cowboy Stir-Fry

Try out this great meat and potatoes meal with veggies made right on the flat top griddle

Course Main Course

Cuisine American, Tex-Mex

Keyword bell peppers, griddle recipes, kielbasa, onions, potato, zucchini

Prep Time 10 minutes

Cook Time 20 minutes

Servings 6

Equipment

• Flat-top Griddle

Ingredients

• 3 lb Russet Potatoes thin sliced
• 1 Medium White Onion chopped
• 4 Garlic Cloves minced
• 1 tsp Salt
• 1 tsp Pepper
• 1 tsp Paprika
• 1 tsp Parsley
• 3 tbsp Oil
• 2 lbs Kielbasa Sausage cut into ½inch chunks
• 2 Medium Zucchinis cut into ½inch chunks
• 1 Red Bell Pepper cut into ½inch chunks
• ½ cup Italian Dressing

Instructions

• In a large mixing bowl, combine potatoes, onion, garlic, salt, pepper, oil, parsley, and paprika. In another mixing bowl, combine kielbasa, zucchini, bell pepper and Italian dressing.
• Heat griddle to medium-high heat. Add potato mixture and flatten out to almost a single layer. Cook for 5 minutes, then do your best to flip it all over and cook another 5 minutes.
• Add in sausage mixture and combine with potato mixture will spreading back out into a mostly single layer. Let cook for 5 minutes on each side.
• Remove from griddle and let sit for a few minutes before serving. Garnish with your favorite hot sauce or maybe a fried egg.