Put the potatoes in a large pot, cover them in water and salt generously. Cover and bring to a boil. Cook until tender, around 30 minutes.
In the meantime, clean the green beans by snapping off the ends. Boil the beans for 10 minutes in salted water.
When the green beans are cooked, let them cool down for a few minutes, then cut into bite size pieces, around 1 inch in length.
Add one tbsp of extra virgin olive oil and the minced garlic to a frying pan. Then, stir fry the green beans for 5 minutes until fragrant.
Preheat the oven at 400 F.
When the potatoes are nice and soft, peel them and mush them into a large bowl.
To the bowl with the mushed potatoes, add beans, Parmesan cheese, eggs, marjoram and pepper. Taste for salt and mix everything thoroughly.
Brush a 9x12 baking sheet with 1 tbsp extra virgin olive oil and coat it lightly with breadcrumbs
Fill the baking sheet with the potatoes and green beans mixture. Eaven the surface with the help of a spatula.
Coat with an even layer of breadcrumbs and top with the remaining extra virgin olive oil.
Bake for 25 to 30 minutes, until it forms a nice golden crust.
Serve hot or room temperature.