Ham, Green Beans, & Potato Casserole

This is the kind of supper that shows up on Southern tables when there’s leftover ham in the fridge and not much time to cook. Bacon gets fried first, then the ham heats through in the rendered drippings. Cubed potatoes and fresh green beans go in with a splash of water, the lid goes on, and everything steams together until tender.

Five ingredients and one skillet. The bacon fat is the seasoning here, coating the potatoes and green beans with a smoky richness that makes this taste like it took way more effort than it did.

Keep just enough grease in the pan to coat the bottom. Too much and the dish is greasy; too little and the potatoes stick and burn.

Kitchen Tips

• Cut the potatoes into small, even cubes so they cook through in the same 15 minutes as the green beans.
• Use fresh green beans, not canned. Canned beans turn to mush in a covered skillet. Fresh ones keep their snap.
• Check the water level halfway through cooking. If the pan looks dry, add a couple more tablespoons to prevent scorching.

Variations

• Add a diced onion with the ham for more flavor.
• Sprinkle shredded cheddar over the top during the last few minutes with the lid on so it melts.
• Use smoked turkey or kielbasa instead of ham for a different smoky protein.