Preheat your oven to 400°F (200°C). Spread frozen hash browns in a single layer on a parchment-lined baking sheet. Drizzle with olive oil, and season generously with salt and pepper. Bake for 20 minutes, flipping halfway, until golden brown and crispy.

Heat a skillet over medium heat and add a dash of olive oil. Once hot, add chopped bacon and cook for 6–8 minutes, stirring occasionally, until crispy. Remove from the skillet and set aside.

In the same skillet, melt a bit of unsalted butter. Crack the eggs into the skillet and cook sunny-side up for about 3–4 minutes, until the whites are set but the yolks remain runny.

Set up a heatproof bowl over a saucepan of simmering water. Whisk together egg yolks, Dijon mustard, and white wine vinegar until thickened, about 2-3 minutes. Gradually whisk in melted butter until creamy, then stir in lemon juice, cayenne, and garlic powder.

On a plate, layer the crispy hash browns, then top with the warm eggs, crumbled bacon, and a sprinkle of cheddar and mozzarella. Drizzle with gravy.

Pour the hollandaise sauce generously over your assembled Breakfast Poutine. Serve immediately.