Preheat your oven to 400°F (200°C). Spread the frozen hash browns evenly on a baking sheet lined with parchment paper. Bake for 20 minutes until crispy and golden, flipping halfway through.

In a large skillet, heat a drizzle of olive oil over medium heat. Add the bacon slices and cook until crispy, about 6 to 8 minutes. Transfer to a paper towel-lined plate to drain and crumble.

Melt a tablespoon of butter in the same skillet. Crack the eggs and cook sunny-side up for about 3 minutes or until whites are set. Alternatively, scramble the eggs gently with salt and black pepper.

For the hollandaise, whisk together the egg yolks, Dijon mustard, and white wine vinegar over simmering water. Gradually drizzle in melted unsalted butter while whisking until thickened, roughly 5 minutes. Stir in lemon juice, cayenne pepper, and garlic powder.

On a plate, layer the baked hash browns, top with eggs, sprinkle with cheddar and mozzarella, pour warm gravy, and drizzle hollandaise. Finish with crumbled bacon.