Place 2 springform pans — with the bottoms removed — in a skillet over medium heat.
Pack each springform pan with approximately 5 ounces of of shredded hash browns and cook for 5 - 7 minutes per side until they reach your desired level of doneness. Repeat a second time to create a second set of hash brown buns.
Separate ground beef into 2 equal-sized patties and season with freshly ground black pepper and kosher salt.
Grill burgers for 5 minutes per side over medium heat or until they reach your desired level of doneness. Top each one with a slice of Cheddar cheese during the last minute on the grill.
Heat olive oil in a skillet over low heat, crack both eggs into it.
Cover the skillet with a lid and cook for 2 minutes or until the whites are set but the yolks are still runny.
Assemble your burgers by taking one hash brown bun and topping it with a burger patty, an over easy egg and your choice of toppings — I went with bacon, lettuce, tomato, ketchup and diced chives — and finally a second hash brown bun.
