Blackstone Cowboy Stir Fry Recipe
If there’s one thing we’ve learned cooking at the campsite (or the backyard pretending it’s a campsite), it’s this: hungry people want food that is fast, filling, and delicious.
Enter our Blackstone Cowboy Stir Fry — a hearty, no-nonsense griddle meal loaded with Mennonite sausage, colorful veggies, crispy potatoes, and finished with Texas toast because… obviously.
We love this recipe because it checks all the Campfire Foodie boxes. It’s simple, customizable, and feeds a crowd without dirtying every dish you packed.
It’s also one of those meals that feels rustic and cozy but secretly comes together in under 30 minutes. Whether we’re camping, tailgating, or just feeding a group of very opinionated eaters, this cowboy stir fry always delivers.
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Why you’ll love this post
You’re not just getting a recipe here — you’re getting a game plan. This post walks you through exactly how to make a hearty Blackstone meal that works in real life: uneven heat, hungry campers, and limited prep space included.
We’re sharing the shortcuts we actually use (hello, frozen hash browns), plus tips that make this stir fry flexible enough for camping weekends or busy weeknights. Basically, we’ve already made the mistakes so you don’t have to.
Blackstone Cowboy Stir Fry
Ingredients
- 1/2 large yellow onion, diced
- 1 red, orange, and yellow bell pepper, cubed
- 2 cups white potatoes, peeled and cubed (we use frozen hash browns)
- 1 can corn niblets, drained
- 1 large Mennonite sausage, sliced
- 3 Tbsp olive oil
- 1 Tbsp chipotle mango seasoning
Instructions
1. Heat the Blackstone to about 425–450℉. Add 1–2 tablespoons of olive oil and spread it around with your spatula.
2. Start by adding the hash browns to the griddle and browning the potatoes. Sprinkle on half the seasoning and toss occasionally until crispy and golden.
3. Add another tablespoon of oil to the griddle, then add the diced onion and bell peppers. Sauté until they’re about halfway cooked through and starting to soften. Season with salt and pepper, then slide them to the side of the griddle to keep cooking gently.
4. Add the sliced Mennonite sausage to the open space on the griddle. Cook, flipping occasionally, until browned on both sides. Add the corn to the sausage and heat through.
5. Bring everything back together in the center of the Blackstone and mix well so all those flavors mingle.
6. Serve hot with sourdough or garlic toast and prepare for silence — the good kind.
Tips & Tricks
- Frozen hash browns are a camping hero. They cook evenly and save you prep time and dishes.
- Don’t overcrowd the griddle. Giving each ingredient its own space helps everything brown instead of steam.
- Slice the sausage slightly thicker so it gets a nice crust without drying out.
- Adjust seasoning at the end. Potatoes love salt, and this is your moment to tweak flavors.
- Use the warmer side of the griddle to park veggies while the sausage cooks.
- Garlic toast is non-negotiable. It soaks up all the goodness and turns this into a full meal.
FAQs
Can I make this ahead of time?
This dish is best fresh, but you can prep and chop everything ahead to make cooking faster at camp.
What can I substitute for Mennonite sausage?
Smoked sausage, kielbasa, or even chorizo work well — just choose something with bold flavor.
Do I need a Blackstone to make this?
A large flat-top or cast-iron skillet will work, but the Blackstone makes cooking for a crowd much easier.
This cowboy stir fry is one of those recipes that feels like camp cooking at its best — simple, filling, and meant to be shared. If you try it, don’t be surprised when it becomes a regular on your griddle rotation.
Blackstone Cowboy Stir Fry
Ingredients
- 1/2 large yellow onion diced
- 1 red orange, and yellow bell pepper, cubed
- 2 cups white potatoes peeled and cubed (we use frozen hash browns)
- 1 can corn niblets drained
- 1 large Mennonite sausage sliced
- 3 Tbsp olive oil
- 1 Tbsp chipotle mango seasoning
Instructions
- Heat the Blackstone to about 425–450℉. Add 1–2 tablespoons of olive oil and spread it around with your spatula.
- Start by adding the hash browns to the griddle and browning the potatoes. Sprinkle on half the seasoning and toss occasionally until crispy and golden.
- Add another tablespoon of oil to the griddle, then add the diced onion and bell peppers. Sauté until they’re about halfway cooked through and starting to soften. Season lightly with salt and pepper, then slide them to the side of the griddle to keep cooking gently.
- Add the sliced Mennonite sausage to the open space on the griddle. Cook, flipping occasionally, until browned on both sides. Add the corn to the sausage and heat through.
- Bring everything back together in the center of the Blackstone and mix well so all those flavors mingle.
- Serve hot with sourdough or texas toast.
Notes
- Frozen hash browns are a camping hero. They cook evenly and save you prep time and dishes.
- Don’t overcrowd the griddle. Giving each ingredient its own space helps everything brown instead of steam.
- Slice the sausage slightly thicker so it gets a nice crust without drying out.
- Adjust seasoning at the end. Potatoes love salt, and this is your moment to tweak flavors.
- Use the warmer side of the griddle to park veggies while the sausage cooks.
- Garlic toast is non-negotiable. It soaks up all the goodness and turns this into a full meal.