Ham, Potatoes and Green Beans on the Stove
A cozy and comforting one-pan dinner featuring tender ham, potatoes, and green beans, perfect for weeknights or gatherings.
Ingredients
Main Ingredients
- 2 tablespoons olive oil or butter for browning flavor; use half-and-half for a richer taste.
- 1 pound ham, diced (about 2 cups) — leftover baked ham works wonderfully; substitute with smoked turkey for lower sodium.
- 1.5 pounds baby potatoes, halved or quartered Yukon golds hold shape and turn buttery; substitute russets if you like fluffy interiors.
- 12 ounces fresh green beans, trimmed use frozen if pressed for time (add a minute to cook time).
- 1 medium onion, thinly sliced red onion adds color, white onion brings sweetness.
- 3 cloves garlic, minced or 1 teaspoon garlic powder in a pinch.
Seasoning and Liquids
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme — rosemary is a great alternative.
- 1/2 cup low-sodium chicken broth or water for gentle steaming; use bone broth for extra depth.
- to taste Salt and freshly ground black pepper
- 1/4 teaspoon crushed red pepper optional, for added heat.
- 1 tablespoon Dijon mustard optional, for brightness.
- 1 squeeze of lemon optional, for brightness.
Instructions
Cooking
- Heat the oil or butter in a large, heavy skillet over medium-high heat until shimmering.
- Add the potatoes cut-side down. Let them sear for 6–8 minutes without moving them.
- Push the potatoes to one side. Add the diced ham and sliced onion to the empty space. Sauté for 3–4 minutes until the onions soften and the ham begins to brown.
- Stir everything together, then nestle the green beans on top. Sprinkle thyme, salt, pepper, and crushed red pepper if using.
- Pour the chicken broth around the edges to create steam, ensuring not to pour directly on the potatoes.
- Cover the skillet and reduce heat to medium-low. Steam for 6–8 minutes until the beans are tender-crisp and the potatoes are easily pierced with a fork.
- Remove the lid and turn up the heat for 1–2 minutes to evaporate any excess liquid and re-crisp the potatoes.
- Taste and adjust seasoning. If desired, stir in a tablespoon of Dijon mustard or a squeeze of lemon for brightness.
- Serve warm, and pass the bread.
Notes
Leftovers can be stored in an airtight container for up to 4 days. Reheat gently on the stove or microwave. Freezing is possible for up to 2 months.