Ham, Potatoes and Green Beans on the Stove
A cozy and nostalgic one-skillet dish featuring savory ham, tender potatoes, and bright green beans, perfect for family dinners or weeknight comfort.
Ingredients
For cooking
- 2 tablespoons olive oil or butter Use butter for richer flavor; olive oil keeps it lighter.
- 1 medium onion, thinly sliced Adds sweetness; substitute shallots for milder bite.
- 3 cloves garlic, minced Aroma powerhouse; garlic powder works in a pinch.
- 1.5 pounds baby potatoes, halved or quartered Waxy potatoes hold shape; russets will break down more.
- 12 ounces trimmed green beans Fresh is best; frozen can be added later for convenience.
- 2 cups diced cooked ham Use leftover holiday ham or diced smoked ham steak.
- 1.5 cups low-sodium chicken broth Vegetable broth for a vegetarian option if swapping ham.
- 1 teaspoon smoked paprika Optional; substitute regular paprika or cayenne for heat.
- Salt and pepper to taste Go easy if ham is salty.
- Fresh parsley or thyme for garnish Citrus zest is a bright alternative.
Instructions
Cooking
- Heat a large heavy skillet or Dutch oven over medium heat and add olive oil or butter.
- When the oil shimmers, add the sliced onions and sauté until softened.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Stir in the diced ham and cook for 2–3 minutes until caramelized at the edges.
- Add the halved or quartered potatoes, smoked paprika, and a pinch of salt and pepper.
- Pour in chicken broth to come halfway up the potatoes, bring to a gentle simmer, then cover and cook for 12 minutes.
- Nestle the trimmed green beans into the pot, cover, and cook for another 6–8 minutes until the beans are tender-crisp.
- Taste and adjust seasoning, then simmer uncovered for 1–2 minutes if you want the sauce reduced.
- Garnish with fresh parsley or thyme and serve hot.
Notes
This dish can be served with crusty bread, a simple green salad, or cornbread. Refrigerate leftovers for up to 3 days. Reheat gently on the stove or microwave.