Ham, Potatoes and Green Beans on the Stove

A simple one-pan meal that combines smoky ham, buttery potatoes, and crisp green beans, perfect for cozy dinners and weeknight meals.

Prep Time 15

Cook Time 30

Total Time 45

Course Dinner, Main Course

Cuisine American

Servings 4 servings

Calories 400 kcal

1 pound cooked ham, cubed Use leftover holiday ham or deli-style ham cut thicker.
1.5 pounds baby potatoes, halved Yukon golds hold their shape and get a nice crust.
12 ounces fresh green beans, trimmed Use frozen beans in a pinch; add a couple of extra minutes of cooking.
2 tablespoons olive oil or butter Butter gives richer flavor; olive oil is lighter.
1 medium yellow onion, thinly sliced Shallots work for a milder, sweeter touch.
3 cloves garlic, minced Use 1 teaspoon garlic powder if in a hurry.
1 teaspoon smoked paprika Boost the ham’s smoke; substitute sweet paprika for a gentler taste.
1/2 teaspoon dried thyme Adds earthy warmth.
to taste Salt and freshly ground black pepper Remember ham already has salt; season carefully.
1/4 cup chicken broth or white wine For deglazing and added moisture.
Optional garnish: chopped parsley or a squeeze of lemon Brightens the plate and cuts richness.

Wash and halve the potatoes so they cook evenly. Trim the green beans and set both aside.
Warm 1 tablespoon olive oil or butter in a large heavy skillet over medium-high heat until shimmering.

Add potatoes cut side down in a single layer. Let them sear without moving for 6–8 minutes until the undersides are golden and crisp. Flip and cook another 4 minutes.
Push potatoes to one side and add the remaining oil. Toss in the sliced onion and cook until translucent, 3–4 minutes. Stir in the garlic and smoked paprika.
Stir the cubed ham into the pan so it warms and picks up color.
Add green beans and thyme. Pour in the chicken broth or wine, scraping the bottom of the pan to lift flavorful bits. Cover and cook 6–8 minutes until beans are tender crisp and potatoes are cooked through.
Remove the lid, increase heat briefly to reduce any excess liquid so the potatoes crisp again. Taste and adjust salt and pepper. Garnish with parsley or a squeeze of lemon before serving.

Refrigerate leftovers for up to 3 days. For freezing, store in a shallow container for up to 2 months. Reheat gently to maintain texture.

Keyword Comfort Food, Easy Dinner, Fall Recipe, Ham, One-Pan Meal