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1
Shred 5 red skinned potatoes.
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2
Squeeze all liquid out of red skinned potatoes in papertowel.
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3
Place pan on med/high heat. Add a scoop of coconut oil to pan.
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4
Add shredded potatoes to pan. Spread them out and flip when crispy. Set potatoes aside.
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5
In another pan, add a scoop of coconut oil. Add 3 eggs. Scramble eggs until very close to done and remove from heat. Set aside.
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6
Chop green pepper and tomato. Set aside.
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7
Add ground beef to bowl. Add sage, sea salt, basil, white pepper, onion flakes and marjoram. Mix with hands thoroughly.
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8
Roll out parchment paper.
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9
Remove two small amounts of ground beef and roll into balls. Flatten balls onto parchment paper.
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10
Stack small scoop of hashbrowns, eggs, green peppers, tomato, slice of goat cheese.
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11
Place second ball on top of stack.
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12
Pinch edges together to seal.
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13
Pick up and begin forming into a ball in your hands releasing all of the air.
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14
Continue steps 9-13 until all ground beef is used. (Approx 6 Balls).
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15
Take paper towel and scoop small amount of coconut oil onto it. Wipe it all over flat pan.
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16
Place ground beef balls onto pan.
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17
Pre-heat oven to 350. Bake 15 minutes or until ground beef is cooked through.
