Preheat your oven to 400°F (200°C). Spread the frozen hash browns evenly on a baking sheet and bake for about 20 minutes, flipping them halfway through.

Heat a skillet over medium heat, add olive oil, and cook the bacon until crispy (about 5–7 minutes). Transfer to a paper towel-lined plate and crumble.

In the same skillet, reduce the heat to low, add butter, and poach the large eggs to your desired doneness (about 4–5 minutes). Season well with salt and black pepper.

In a heatproof bowl, combine egg yolks, Dijon mustard, and white wine vinegar. Over simmering water, whisk and slowly drizzle in melted butter until smooth. Finish with lemon juice, cayenne pepper, and garlic powder.

Assemble by placing crispy hash browns on plates, topping with poached eggs, cheddar and mozzarella, drizzling with gravy, and finishing with hollandaise and crumbled bacon.