Ham & Potato Skillet

This ham and potato skillet is the kind of practical, one-pan meal that uses up leftover ham and turns it into a complete dinner. Ground cooked ham, chopped potatoes, green beans, celery, and onion all simmer together with thyme and a splash of water until the potatoes are tender and the liquid is absorbed.

No cream, no cheese sauce, no heavy additions. The ham provides enough salt and savory depth on its own, and the thyme adds an herby warmth that ties the vegetables together. A sprinkle of grated Parmesan at the table is the only indulgence, and even that’s just a tablespoon.

The cooking is sequential but simple. Ham, celery, and onion cook first until the vegetables soften and the ham starts to brown slightly. Then the potatoes, green beans, water, and seasonings go in, and everything simmers covered for 20 minutes. The potatoes absorb most of the liquid as they cook, creating their own thick, starchy sauce at the bottom of the pan.

If using frozen green beans instead of fresh, add them during the last 7 minutes. They’re already partially cooked and turn to mush if they simmer the full 20 minutes.

Kitchen Tips

• Chop the potatoes into uniform pieces, about ½ inch, so they cook evenly in the 20-minute simmer
• Use fully cooked ham, not raw. This is a leftover ham recipe, not a from-scratch cook
• Check the potatoes at 15 minutes. Smaller pieces may be done sooner depending on the variety
• The liquid should be mostly absorbed when done. If it’s still soupy, uncover and simmer a few more minutes

Variations

• Cheesy ham skillet: Stir in ½ cup of shredded cheddar at the end for a richer, meltier version
• Sweet potato swap: Replace regular potatoes with cubed sweet potatoes for a slightly sweeter, more colorful dish