In Good FlavorThis Cheesy Linguica and Potato Bake has ground Portuguese linguica, tender potatoes, and gooey shredded cheese. It’s hearty, comforting, and perfect for breakfast, brunch, or any time of day.
This post was updated with new images on September 2023. The original content remains unchanged.
If you never knew canned sliced potatoes existed, I’m here to vouch that it does! Canned potatoes are convenient, easy to use, and a time saver because they are ready when you are. I would never have thought of cooking with them if it were not for this dish. And let me tell you—the ground linguica, the potato, and the cheese can be summed up with one word—AH-MAZING!!
In all honesty, I did not come up with this recipe. It is an adaptation of one that both my husband and son make weekly. (They don’t mind that I “borrow” their recipe as long as I continue to feed them. Haa haa.) Their version uses frozen chopped onions, with all ingredients combined, and is strictly cooked on the stovetop. My version has fresh onion and garlic and takes it a step further by layering the cheese and the potato/linguica mixture in a baking dish. Then, it is baked in the oven. Why the extra cooking step? Because a top, gooey layer of cheese is EVERYTHING! Plus, once you put the cheesy linguica and potato mixture in a baking dish, they become comfort food. It is hearty and delicious, with a punch of flavor.
Linguica is a smoked cured Portuguese sausage. It has a generous amount of garlic and paprika, but it contains other spices as well. Portuguese linguica is not available nationally, but try to get your hands on some if you can. While other sausages may taste good, they will not provide linguica’s garlicky, smokiness, and paprika essence. Subtleties make all the difference. For some, the line is never crossed. You get what I mean?
Thank goodness for online shopping; we can easily obtain ingredients that once were hard to come by. Gaspar’s makes the best linguica. It is my local brand and is available online (once again, this is a personally recommended brand; I am not offered compensation from them for a shout-out).
I’d like to point out that only two photos are in today’s post. I had wanted more, but it was not meant to be. With two separate photoshoots and several dozen pictures, you’d think I would have plenty of decent photos to choose from. Not so much. The first photoshoot was scrapped because I didn’t like the color scheme and the composition. As for the second one, my camera and 6 MONTH OLD! lens decided to play games with me. The lens didn’t want to focus, and when it did, the shutter release would not work. The camera froze and went black. The shots I was able to take seemed satisfactory through the viewfinder, but once they were downloaded to my laptop, they were as blurry as all heck! Oiyyyy!!
If anyone has ideas on what might have gone awry with my camera, I would love to hear about it!
The good news! After an attempt to troubleshoot, and by a pure stroke of luck, the camera and lens seem to be working fine. Wish me luck because if technical difficulties resurge, you might have to invoke the power of visualization and imagination to see images of my next post! 😀
Recommended Supplies:
(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)
- Skillet—this 12-inch stainless has measurement markings and drip-free pouring.
- Lawry Seasoned Salt can be found in the spice aisle but is also available online.
- A 9×13-inch baking dish for layering and baking.
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Cheesy Linguica and Potato Bake
Description
This Cheesy Linguica and Potato Bake has ground Portuguese linguica, tender potatoes, and gooey shredded cheese. It’s hearty, comforting, and perfect for breakfast, brunch, or any time of day.
Ingredients
Instructions
- Preheat oven to 375 degrees F.
- Add olive oil to a preheated large skillet on medium heat. Add onion and garlic. Cook for 4 minutes, stirring frequently. Add ground linguica, breaking up chunks with a wooden spatula. Cook, stirring frequently, for 3 minutes. Add sliced potatoes, seasoned salt, and black pepper. Cook, stirring frequently, for 3 minutes.
- Spray a 9″ x 13″ baking dish with cooking spray. Spread 1/3 of the potato mixture on the bottom. Add 1/3 of the cheese. Repeat layering 1/3 of potatoes and 1/3 of cheese two more times, ending with the cheese.
- Bake on the top half of the oven for 15-20 minutes or until cheese is bubbly.
Notes:
- If you don’t have ground linguica, thinly slice and quarter regular linguica.
- For a one-pan method, use a large cast iron skillet or oven-safe pan to cook and bake in the same pan. Rather than layering the cheese, mix 2/3 of the cheese into the potato-linguica mixture, then spread the remaining 1/3 on top before baking.
- For shortcuts, use frozen chopped onions and jarred chopped garlic.
- This recipe can easily be halved.
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I can totally relate with photos not working out! Sometimes I end up having to re-do a recipe just to get some photos that I like for my blog. Anyway, this meal is total comfort food! I like how cheesy it is and how easy it is to make.
OMG I thought I was the only one that liked those canned sliced potatoes! And I love linguica, it's got so much flavor.
More often than not, my pictures don't turn out the way I want them to. I am not a photographer by trade so I understand the struggle! I have used pictures before that I hate just because I don't have time to do a total re-shoot. The life of a food blogger right? If only we could just cook and eat 🙂
I always have problems taking pictures! I take about 200 and maybe 2 or 3 will be okay to use. I've never used canned potatoes but they look awesome in this! Love anything with linguica and cheese in it too so trying this soon. Thinking of Sunday brunch this weekend with an over easy egg on top 🙂
Consider yourself in good company, Danielle. I always have to keep the potatoes in stock for my husband and son for this dish. We are big on linquica (and chourico too) at my house. Not that I want others to struggle with photography, but I does feel better knowing I'm not alone. Thanks for weighing in 🙂
Oh Karrie, how I know your pain too well! I wish photography was effortless but have accepted that fact that I'm not a photographer and don't have a natural knack for it. And what time is brunch this Sunday? I don't want to be late! ????
It's painful when getting pictures take more time and effort than creation of the recipe 🙁
Potatoes, sausage and cheese sounds like a heavenly combination. My family (especially the guys) would adore this recipe.
P.S. My camera is acting up, too. Ugh. Not good for a food blogger!
This is a guy-friendly dish. They all seem to love it. I'm keeping my fingers crossed for you too, Liz! Camera problems are crippling for us bloggers 🙁
I had NO idea you could buy canned potatoes!!! What!! I feel like this would save SO much time. Good luck with the camera!!
I wouldn't have known canned potatoes existed if it were not for my husband. But the oddest things come in cans. One time he asked me to pick up a can of Chef Boyardee ravioli, and I accidentally picked up a can of lasagna! I could't believe my eyes! Thanks for the camera well wishes. I'm going to need it!!
I am team Coke but definitely I am also on this team! Potatoes, sausage and cheese-I think this will be breakfast tomorrow as long as I can find that sausage!
I rarely drink soda, but when I do, it's team Coke for me too! I hope you can get your hands on some linguica. It's really worth trying!
Canned potato sounds great, but I do not see it in stores here. I love this your recipe and am going to be on the hunt for canned potatoes now. That cheesy topping makes it absolutely perfect and comforting…absolutely love it!
I feel your pain with your camera…I have the same..I take a million pictures, sift through them and just find one or two good ones, it is more difficult than actually preparing the food. So frusrating.
Hope that you have better camera luck this week!
I hope you find the potatoes, Ashika! If worse comes to worse, use the refrigerated or frozen diced potatoes, which are just as easy to use. Food photography truly is a love-hate situation, isn't it? I love it when the results are good but I hate all the time, effort, and frustration that goes into getting those results.
Oh, the joys of photography just never end :). Been there! But don't worry–the pics you included are enough to make me want to run out and get the ingredients to make this. It sounds sooooo comforting and delicious! Thick layers of melty cheese are always a winner!
whoa, have never used (or seen or heard of) canned sliced potatoes! good to know that they're an option (: and baking this definitely sounds worth it! i want allllllllll the golden, brown crispy cheese please (:
Thanks Kelsie. Hopefully, one of these days I'll get to the point where there are more joys than frustrations with photography 🙂
Yes, crispy cheese always makes it better! And who would have guessed? But canned potatoes do exist. They come in name brand and store brands too! 🙂
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Hello! Can you use regular potatoes instead of canned and if so, how long would you bake it?
If you use regular potatoes, I suggest that you slice and boil them until they are a minute or so of being fork tender. Drain well before before adding them to the skillet of cooked linguica. Proceed with the recipe and bake as directed.
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[…] 1. Cheesy Linguiça And Potato Bake […]
Oh my gosh this looks wonderful! I would love to make this for breakfast or brunch!
Thank you Mimi! I hope you will give them a try sometime!!