Can I make Cowboy Stir Fry without a Blackstone?

Absolutely. Blackstone Cowboy Stir Fry is amazing, but a large skillet works beautifully. Use medium-high heat and give everything enough space to brown.

Can I substitute the sausage?

Yes! Turkey sausage works well, and vegetarian sausage is a great option for a meat-free meal. You can even use leftover cooked chicken if you have it—just add it near the end so it doesn’t dry out.

How do I store leftovers?

Pop leftovers into an airtight container and refrigerate for 3–4 days . Reheat in a skillet for best texture, or microwave if you’re in a hurry (no judgment—life is busy).

Can I use frozen potatoes?

Yes, and it’s one of my favorite shortcuts. Frozen diced potatoes or hash brown cubes can speed up Cowboy Stir Fry a lot. Just cook them until crisp before adding sausage and veggies.

Cowboy Stir Fry: Irresistible 30-Minute Skillet Magic

Description

Cowboy Stir Fry is a hearty, smoky skillet dinner made with browned smoked sausage, crispy Yukon Gold potatoes, and colorful vegetables. This easy Blackstone or stovetop recipe comes together in about 30 minutes, making it perfect for busy weeknights when you want bold flavor without a pile of dishes.

Ingredients

Scale

For the Protein

14 oz smoked sausage, sliced into rounds (turkey or vegetarian sausage works too)

For the Vegetables

1½ lbs Yukon Gold potatoes, sliced (or baby potatoes halved)
1 medium zucchini, chopped
1 small onion, chopped
1 red bell pepper, chopped

For the Seasoning

1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
½ tsp black pepper
1 tsp salt (adjust to taste)

Other

2 tbsp oil (avocado or olive oil)
Fresh parsley for garnish (optional)

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Instructions

Preheat the griddle or skillet.
Heat a Blackstone griddle or large skillet over medium-high heat for 3–5 minutes. Add 1 tablespoon oil.
Cook the potatoes.
Add sliced Yukon Gold potatoes. Season with garlic powder, onion powder, smoked paprika, salt, and black pepper. Cook for 10–12 minutes, stirring occasionally, until golden brown and fork-tender.
Brown the sausage.
Push potatoes to one side. Add remaining 1 tablespoon oil and sliced sausage. Cook for about 5 minutes, stirring occasionally, until browned and slightly crisp on the edges.
Add vegetables.
Stir in zucchini, onion, and red bell pepper. Cook for 5–7 minutes until vegetables are tender but still slightly crisp.
Adjust seasoning and serve.
Taste and adjust salt and pepper as needed. Garnish with fresh parsley if desired. Serve hot.

Notes

Slice potatoes thin for faster cooking.

Frozen diced potatoes can be used for a quicker version.

Add chili flakes for heat.

Don’t overcrowd the pan or ingredients will steam instead of brown.

Leftovers keep well in the refrigerator for 3–4 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Skillet / Griddle
Cuisine: American

Nutrition

Serving Size: 1 serving (¼ of recipe)
Calories: 420 kcal
Sugar: 4 g
Sodium: 890 mg
Fat: 28 g
Saturated Fat: 9 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 3 g
Protein: 17 g
Cholesterol: 55 mg