Preheat your oven to 400°F (200°C) and spread frozen hash browns evenly on a baking sheet. Bake for about 20 minutes, flipping halfway through, until they are golden and crispy.

In a large skillet over medium heat, add olive oil and let it warm up. Once hot, add chopped bacon and cook until crispy, about 5-7 minutes. Drain excess grease on a paper towel, then crumble the bacon into bite-sized pieces.

In the same skillet, melt a tablespoon of butter over medium heat. Crack in the large eggs, stirring gently to cook until they reach your desired doneness, about 4-5 minutes.

Grab a heatproof bowl and set it over a pot of simmering water. Whisk together the egg yolks, Dijon mustard, and white wine vinegar until the mixture thickens, which takes about 3-4 minutes.

Gradually whisk in the melted unsalted butter into the egg mixture, until it becomes creamy, about 2-3 minutes. Season with lemon juice, salt, and cayenne pepper.

On individual plates, place a generous portion of the crispy baked hash browns. Top with scrambled eggs, sprinkle cheddar and mozzarella cheese over the eggs, then pour hot gravy generously across the dish.

Drizzle the rich hollandaise sauce over the entire Breakfast Poutine. Complete the dish by garnishing with crumbled bacon from Step 2.