Ingredients
Bacon strips to line the container
2 large onions fine sliced longways
3 cloves garlic, minced
2 tsp rice bran oil
2 large eggs
½ tsp SIDS CRAZY SALT
¾ cup crème fraîche
250 g pitted prunes, chopped
1 kg potatoes
Directions
Turn your crockpot to HIGH. Choose a 7 cup container that fits in the cooker and spray it with oil. Line the bottom and sides of the container with the bacon, leaving the ends to fold over the filling.
In a frypan, cook onions and garlic for about 5 minutes. Meanwhile, mix eggs, SIDS CRAZY SALT and crème fraîche in another large bowl. Chop the prunes into pea-sized pieces and add, along with the onions, to the egg mixture.
Scrub then shred the potatoes. Tip into a clean tea towel and squeeze out most of the liquid. (about 2-4 tbsp) Stir the potato through the egg mixture then press into the bacon-lined container and fold the ends of the bacon over the top.
Cover with foil and lower into the cooker. Add warm water to come half-way up the container.
Cover and cook on HIGH for 4-5 hours or LOW for 8 hours, checking water level occasionally.
When cooked, take off the foil lid and turn out then cake, slice then serve.
Inspired by Simon and Alison Holst
