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

In a large skillet over medium heat, add chopped bacon and cook for 6–8 minutes until crispy and browned. Crumble the bacon and set aside, keeping the bacon fat in the skillet.

In the same skillet, melt 1 tablespoon of unsalted butter. Crack in the eggs and cook to preference, about 3–4 minutes for sunny-side up. Season with salt and pepper, cover, and keep warm.

Create a double boiler with a heatproof bowl over simmering water. Whisk egg yolks, Dijon mustard, and white wine vinegar together for about 2 minutes until thickened. Slowly drizzle in the melted butter while whisking until creamy. Stir in lemon juice, cayenne pepper, and garlic powder.

Layer crispy hash browns on plates. Top with sunny-side-up eggs, cheddar, and mozzarella cheese. Pour warm gravy over the top.

Spoon the hollandaise sauce over the assembled poutine, topping with crumbled bacon. Serve immediately.