Preheat your oven to 400°F (200°C). Spread the frozen hash browns evenly on a lined baking sheet and drizzle generously with olive oil. Season with salt and black pepper to taste. Bake in the oven for about 20 minutes, flipping them halfway through, until they are golden and crispy.

While the hash browns are baking, heat a skillet over medium heat and add a splash of olive oil. Once hot, add chopped bacon and sauté for about 6–8 minutes until crispy. Remove bacon and crumble it into bite-sized pieces.

In the same skillet, melt a couple of tablespoons of unsalted butter. Crack the eggs into the pan and cook them sunny-side up for about 3–4 minutes. Keep cooked eggs warm on a plate covered with foil.

In a heatproof bowl, whisk together egg yolks, Dijon mustard, and white wine vinegar. Place the bowl over a pot of simmering water and whisk continually for about 3–5 minutes, until thickened. Gradually whisk in melted butter, then add lemon juice, cayenne pepper, and garlic powder to taste.

Layer the crispy hash browns on a plate, top with sunny-side-up eggs, crumbled bacon, and sprinkle cheddar and mozzarella cheeses. Drizzle warm gravy over the top.

Pour the creamy hollandaise sauce over the assembled Breakfast Poutine and serve immediately while warm.