For the hash browns, peel and chop the onion. Fry in oil until golden, then add the mince and roast until cooked through.
Pour in water and crumble in the bouillon cube. Press the garlic and add it as well. Season with salt, pepper and marjoram, then simmer the whole thing for about 20 minutes until the juice is reduced by half.
Cook the croissants in salted water until al dent. Season the croissants with salt and pepper if necessary.
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