Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Quick Ingredients

6 slices thick-cut bacon (about 6 oz), cut into 1/2-inch pieces
1 1/2 lb baby Yukon Gold or red potatoes, halved or quartered
12 oz fresh green beans, trimmed and cut into 2-inch pieces
1 medium yellow onion, thinly sliced
3 garlic cloves, minced
1/2 cup low-sodium chicken broth or water
2 tbsp apple cider vinegar
1 tsp granulated sugar (optional, for balance)
2 tbsp unsalted butter (optional, for richness)
3/4 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper, plus more to taste
2 tbsp chopped fresh parsley (optional, for garnish)

Do This

1. Parboil potatoes in salted water for 8–10 minutes until just tender; add green beans for last 3–4 minutes. Drain well.
2. In a large skillet, cook bacon over medium heat until crisp, 8–10 minutes. Transfer bacon to a plate; leave 2–3 tbsp drippings in pan.
3. Sauté onion in bacon drippings over medium heat until soft and golden, 6–8 minutes; add garlic and cook 30 seconds.
4. Add drained potatoes, salt, and pepper. Cook 5–7 minutes, stirring occasionally, until edges are lightly browned.
5. Stir in green beans and chicken broth. Cover and cook 4–5 minutes, until beans are tender-crisp and liquid mostly evaporates.
6. Stir in vinegar, sugar (if using), butter, and cooked bacon. Toss 1–2 minutes until everything is glossy and hot.
7. Taste and adjust seasoning. Garnish with parsley and serve warm right from the skillet.

This Amish-inspired bacon–green bean–potato skillet is a cozy, one-pan comfort dish: tender potatoes and crisp-tender green beans in smoky bacon drippings with sweet onions and a gentle apple cider vinegar tang.

Why You’ll Love This Recipe

Classic country comfort: Simple, humble ingredients that taste like they came from a farmhouse kitchen.
One-pan convenience: Bacon, potatoes, and green beans all cook in the same skillet for easy cleanup.
Balanced flavor: Smoky bacon, sweet onions, creamy potatoes, bright green beans, and a light vinegar finish.
Flexible: Serve as a hearty side or a satisfying main dish with crusty bread or a simple salad.

Grocery List

Produce: Baby Yukon Gold or red potatoes, fresh green beans, yellow onion, garlic, fresh parsley (optional).
Dairy: Unsalted butter (optional).
Pantry: Thick-cut bacon, low-sodium chicken broth or water, apple cider vinegar, granulated sugar (optional), kosher salt, black pepper.

Full Ingredients

Main Skillet

6 slices thick-cut bacon (about 6 oz), cut into 1/2-inch pieces
1 1/2 lb baby Yukon Gold or red potatoes, halved (or quartered if large, about 1–1 1/2 inch pieces)
12 oz fresh green beans, trimmed and cut into 2-inch pieces
1 medium yellow onion, thinly sliced (about 1 cup)
3 garlic cloves, minced
1/2 cup low-sodium chicken broth or water
2 tbsp apple cider vinegar
1 tsp granulated sugar (optional, helps round out the vinegar)
2 tbsp unsalted butter (optional, for extra richness and gloss)
3/4 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper, plus more to taste

For Serving

2 tbsp chopped fresh parsley (optional, for color and freshness)
Additional black pepper, to taste

Step-by-Step Instructions

Step 1: Prep and Parboil the Potatoes and Green Beans

Wash the potatoes well and cut them into even pieces about 1–1 1/2 inches large (halves or quarters, depending on size). This helps them cook evenly and hold their shape. Trim the green beans and cut them into 2-inch pieces.

Bring a large pot of salted water (about 1 tbsp salt per 2 quarts of water) to a boil over high heat. Add the potatoes and reduce the heat slightly to maintain a gentle boil. Cook for 8–10 minutes, until the potatoes are just barely fork-tender but not falling apart.

With about 3–4 minutes left on the potatoes, add the green beans to the same pot. They should turn bright green and just start to soften. Drain potatoes and beans well in a colander and let them steam off for a minute or two so excess moisture evaporates. This helps them brown better in the skillet later.

Step 2: Cook the Bacon

While the potatoes are boiling, place the bacon pieces in a large, heavy skillet (10–12 inches wide; cast-iron or stainless steel works well). Turn the heat to medium.

Cook the bacon, stirring occasionally, until the fat renders and the pieces are crisp and golden, about 8–10 minutes. Adjust the heat as needed to prevent burning; you want a steady sizzle.

Use a slotted spoon to transfer the cooked bacon to a paper towel–lined plate. Leave about 2–3 tablespoons of the bacon drippings in the skillet and carefully pour off any extra. The drippings will be your primary cooking fat and a big source of flavor.

Step 3: Sauté the Onions and Garlic

With the bacon drippings still in the skillet, keep the heat at medium. Add the sliced onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft, translucent, and starting to turn golden at the edges, about 6–8 minutes.

Stir in the minced garlic and cook for 30 seconds, just until fragrant. Do not let the garlic brown, or it can turn bitter. If the pan looks too dry at any point, you can add 1–2 teaspoons of the reserved bacon fat or a splash of chicken broth to loosen any browned bits.

Step 4: Brown the Potatoes

Add the drained potatoes to the skillet with the onions and garlic. Sprinkle with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.

Increase the heat slightly to medium-high. Let the potatoes sit undisturbed for 2–3 minutes so they can form a golden crust on one side. Then gently stir or flip them and continue cooking for another 3–4 minutes, until several sides are lightly browned and the potatoes are nearly tender through.

Try not to stir constantly; giving the potatoes a chance to sit on the hot pan surface builds flavor and texture.

Step 5: Add Green Beans and Steam to Finish

Once the potatoes have some color, add the drained green beans to the skillet. Pour in the chicken broth or water.

Stir gently to combine, scraping up any browned bits from the bottom of the pan. These bits will dissolve into the liquid and add a lot of flavor.

Cover the skillet with a lid (or a sheet of foil if you do not have a lid) and reduce the heat to medium. Steam for 4–5 minutes, until the green beans are tender-crisp and the potatoes are fully tender when pierced with a fork. Most of the liquid should be evaporated; if there is still a lot, remove the lid and let it simmer off for a minute or two.

Step 6: Add Bacon, Vinegar, and Seasonings

Reduce the heat to low. Return the cooked bacon to the skillet, along with the apple cider vinegar and sugar (if using). Add the butter, if you want a richer, glossier finish.

Stir gently but thoroughly to coat the potatoes and beans in the flavorful bacon-onion mixture. Cook for 1–2 minutes, just until the butter is melted and everything is hot and well combined.

Taste and adjust seasoning with additional salt and black pepper as needed. If you would like a bit more tang, add another teaspoon of vinegar, a little at a time, tasting as you go.

Step 7: Garnish and Serve

Remove the skillet from the heat. Sprinkle the dish with chopped fresh parsley for a bright pop of color and freshness.

Serve the Amish bacon–green bean–potato skillet straight from the pan while it is warm and cozy. It pairs beautifully with roasted meats, grilled sausages, or simply some warm bread and a green salad for a complete meal.

Pro Tips

Parboil, do not fully boil: You want the potatoes just tender before they hit the skillet so they hold their shape and can brown without turning mushy.
Dry the vegetables well: Let the potatoes and green beans steam off in the colander for a minute or two; excess moisture will prevent browning.
Control the vinegar: Start with 2 tablespoons of apple cider vinegar, then add more to taste. The goal is a gentle tang, not a sharp bite.
Use a wide skillet: A 10–12 inch pan gives the potatoes room to brown instead of steam. Overcrowding leads to softer texture and less caramelization.
Save some bacon for topping: For extra crunch, reserve a small handful of crispy bacon to sprinkle on top just before serving.

Variations

Smoked sausage version: Add 8 oz sliced smoked sausage or kielbasa. Brown it in the bacon fat after the bacon is cooked, then set aside and stir back in with the bacon at the end.
Vegetarian twist: Omit the bacon and use 2–3 tbsp olive oil or butter instead. Add 1/2 tsp smoked paprika for that hint of smokiness and use vegetable broth in place of chicken broth.
Extra-tangy “warm salad” style: Increase the vinegar to 3 tbsp, omit the butter, and add 1 tsp Dijon mustard when you add the vinegar for more of a German potato salad vibe.

Storage & Make-Ahead

Cool leftovers to room temperature, then transfer to an airtight container and refrigerate for up to 3–4 days. Reheat gently in a covered skillet over medium-low heat with a splash of water or broth, stirring occasionally until hot. You can also microwave individual portions, covered, until warmed through.

To make ahead, you can parboil the potatoes and green beans up to 1 day in advance. Store them covered in the refrigerator. When ready to serve, cook the bacon, then proceed with sautéing the onions and finishing the dish in the skillet. This makes it very weeknight-friendly or ideal for holiday prep.

Nutrition (per serving)

Approximate values per serving (1/4 of recipe): about 320 calories; 15 g fat; 8 g saturated fat; 34 g carbohydrates; 5 g fiber; 5 g sugar; 10 g protein; 780 mg sodium. Actual values will vary based on brands used and whether you include optional butter and sugar.

Amish Bacon, Green Bean, and Potato Skillet