Heat 2 teaspoons canola oil in 10-inch skillet over medium heat until hot. Place hash browns into skillet, spread an even layer with spatula. Season with salt and pepper. Cook for 6-7 minutes or until golden brown on underside. Drizzle with the remaining oil.
Using the spatula, divide hash browns into four sections and turn each section of potatoes over. Cook for 5-6 more minutes or until opposite side is golden. Remove from heat and place on plate lined with a paper towel. Cover lightly with aluminum foil.
While potatoes are cooking, combine ground beef with 1 teaspoon of salt, ½ teaspoon ground pepper and fennel seeds. Form beef into four equal patties that are slightly larger than the diameter of the hamburger buns, creating a slight depression in the center of each patty.
Cook the burgers over medium heat for about 4 minutes. Flip burger and cook four more minutes or until desired level of doneness. Place a slice of cheese on each patty just before cooking is complete. Remove burgers from heat, place on plate and loosely cover with aluminum foil.
Crack the eggs into the pan used for cooking the burgers and season the eggs with salt and pepper. Cook until whites are set, about one minute. Carefully flip eggs and cook for 20-30 seconds.
To assemble burger: Place a cheeseburger patty on each bottom bun. Add bacon, hash browns and fried egg. Add a few dashes of hot sauce if desired and place bun on top.