Easy skillet meals are such a life savor on busy weeknights and if that skillet has bacon and potatoes then COUNT ME IN! This simple potato and green bean skillet can be served as a side, or, if you’re like me, you can just eat a big bowl of it for dinner on its own. The caramelized onions, smoky bacon, and tender potatoes are more than enough to keep me satisfied! As usual, I’ve got some ideas for customizations and add-ins for you below so you can make it your own.
What kind of Potatoes to use
I used baby potatoes in my skillet because they’re cute. No, just kidding. Well, kind of. Baby potatoes work well for this recipe because they cook quickly, don’t requite much chopping, and they have a great skin to flesh ratio which gives the skillet great color and texture. If baby potatoes are out of your price range, I would reach for either red potatoes or Yukon gold and chop them into 1-inch pieces before boiling.
Frozen Green Beans for the win
You probably know by now how much I love the convenience of frozen vegetables and how much they can help to reduce waste. For those reasons, I used frozen green beans in this quick skillet meal, but you can definitely use fresh green beans if you have them or if they’re in season. You’ll just want to cook them a little longer in the skillet (until they’re crisp-tender). Frozen green beans are already partially cooked, so they make this skillet that much faster and easier.
What else can I add?
This potato and green bean skillet is ripe for modifications. Here are some swaps or extra ingredients you can add to your skillet to make it your own:
- Use smoked sausage in place of the bacon
- Use steak seasoning in place of the everything bagel seasoning
- Add a couple handfuls of spinach, chopped kale, or shredded cabbage for extra green
- Add diced bell pepper (at the same time as the green beans)
- Top with crispy French fried onions
- Add minced fresh garlic or a pinch of crushed red pepper for a pop of flavor
Potato and Green Bean Skillet
- 1.5 lbs. baby potatoes ($3.99)
- 1 tsp salt (to salt the boiling water) ($0.05)
- 4 oz. bacon ($1.15)
- 1 yellow onion ($0.37)
- 12 oz. frozen cut green beans ($1.25)
- 1 tsp everything bagel seasoning ($0.10)
- Slice the potatoes in half and place them in a large pot. Cover with water and add 1 tsp salt. Cover the pot and bring the water to a boil over high heat. Once boiling, reduce the heat to medium-high and allow the potatoes to continue boiling until the are fork-tender (about 7-8 minutes). Drain the potatoes in a colander.
- While the potatoes are boiling, cook the bacon in a large skillet over medium heat until it is brown and crispy. Remove the bacon from the skillet. For the most flavor, leave all of the bacon fat in the skillet, or drain off the excess making sure to leave at least 2 Tbsp of the fat in the skillet.
- While the bacon is cooking, dice the onion. After removing the bacon from the skillet, add the diced onion and continue to cook over medium heat until the onion is soft and slightly browned.
- Add the drained potatoes to the skillet with the onions. Give them a brief stir to coat them in fat, then let them continue to cook, stirring only once every few minutes, to allow the bottoms to brown.
- Once the potatoes have some brown color on them, add the frozen green beans (no need to thaw). Continue to cook and stir until the green beans are heated through.
- Chop the cooked bacon and add it back to the skillet along with the everything bagel seasoning. Stir to combine, taste, and add salt, pepper, or more bagel seasoning to your liking. Serve hot!
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How to Make Potato and Green Bean Skillet – Step by Step Photos
Slice 1.5 lbs. of baby potatoes in half. Place them in a pot and cover with water. Add 1 tsp of salt to the water. Place a lid on the pot and bring it up to a boil over high heat. Once it reaches a boil, turn down the heat to medium-high and allow the potatoes to boil until fork tender, about 7-8 minutes. Drain the potatoes in a colander.
Cook 4 oz. bacon in a large skillet over medium heat until it’s brown and crispy. Remove the cooked bacon from the skillet. For the most flavor, leave all of the bacon fat in the skillet, or drain off most of the fat making sure to leave at least 2 Tbsp of the fat in the skillet.
While the bacon is cooking, dice one yellow onion. Add it to the skillet after removing the bacon and continue to cook over medium heat until the onions are soft and slightly browned.
Add the drained potatoes back to the skillet. Stir briefly to coat them in fat, then let them cook over medium heat only stirring once every few minutes to allow them to brown on the bottom.
Once the potatoes have some browning on the edges, add one 12oz. bag of frozen cut green beans. Stir to combine and continue to cook over medium heat just until the green beans are heated through.
Chop the cooked bacon, then add it back to the skillet along with about 1 tsp of everything bagel seasoning. Stir everything to combine, taste, and add salt, pepper, or more everything bagel seasoning to your liking. Serve hot!
SO good, SO hearty!
I used sausage (Chappell hill brand for any Texans out there) instead of bacon and it was amazing! I will definitely be making this again!
Recipe turned out great! I substituted some hot italian sausage links for the bacon and added some sauteed kale and mushrooms to make it into a full meal rather than a side. Delicious!
Maybe smoked sun-dried tomatoes as a swap out for the bacon? Or any other suggestions for that? 4 ounces is not a lot of anything by volume to remove from a recipe, but need to replace the flavor profile.
I also am wondering about adding mushrooms to this recipe. If you think that is a good idea, when would you add them?
You’ll need to replace the bacon fat with cooking oil. ago for at least a tablespoon and a half. Add the mushrooms after you sauté the onions. I’d add the tomato then as well. They will rehydrate as they soak up the liquid the mushrooms emit while they cook. xoxo -Monti
You could also try adding a little smoked paprika to replace the smoky flavor of the bacon if you use cooking oil instead, as Monti suggested.
Cooked as written–two forks up. Definitely going into the rotation!
So yummy! Green beans, bacon, onions and potatoes are a classic southern side dish, and this version is perfect. I never would have thought of using the Everything but the Bagel Seasoning, which which makes it even more wonderful. Delicious cold as a salad–the bacon fat makes that happen! If baby potatoes don’t fit your budget, just slice 1.5 lbs of the ordinary kind, about 1/8″ slices–it’s up to you whether or not to peel them. I vote for leaving the peels on the potatoes.