Preheat your oven to 400°F (200°C). Spread the frozen hash browns evenly on a baking sheet, ensuring they're in a single layer. Bake for 20 minutes, flipping them halfway through until they’re golden and crispy.

While the hash browns are baking, heat a skillet over medium heat with a drizzle of olive oil. Cook the bacon for about 6-8 minutes, turning occasionally, until it’s crispy and browned. Once done, remove the bacon and place it on paper towels to drain excess grease, then crumble it into bite-sized pieces after it cools.

In a medium pot, bring water to a gentle simmer and add a splash of white wine vinegar. Carefully slide the eggs into the simmering water and poach them for 3-4 minutes, or until the whites are set but the yolks remain runny. Use a slotted spoon to transfer the poached eggs to a plate while you assemble your Breakfast Poutine.

In a heatproof bowl over a pot of simmering water, whisk together the egg yolks, Dijon mustard, and lemon juice. Gradually add the melted unsalted butter while whisking continuously until the sauce thickens and becomes creamy. Stir in a pinch of cayenne pepper and garlic powder for an added flavor punch.

Take the baked hash browns and place them on serving plates, forming a generous layer. Top each pile with the crumbled bacon, followed by the poached eggs. Sprinkle cheddar and mozzarella cheese on top, then drizzle with warm gravy and the hollandaise sauce. Serve your Breakfast Poutine immediately.