Preheat your oven to 400°F (200°C). Spread frozen hash browns evenly across a baking sheet, drizzling them with olive oil, and season with salt and black pepper. Bake for 20 minutes until golden and crispy, flipping them halfway through.

In a skillet over medium heat, add a splash of olive oil and throw in the chopped bacon. Cook for 6-8 minutes, stirring occasionally, until the bacon is crispy. Crumble the bacon into bite-sized pieces and set aside.

In the same skillet, melt a tablespoon of unsalted butter over medium-low heat. Crack in the large eggs, cooking them sunny-side up for about 3-4 minutes. Season lightly with salt and black pepper, then keep the eggs warm on a plate.

Prepare a double boiler by simmering water and placing a heatproof bowl on top. Whisk together egg yolks, Dijon mustard, and white wine vinegar in the bowl for 2 minutes until pale and thick. Gradually drizzle in melted butter, whisking continuously until creamy. Stir in lemon juice, cayenne, and garlic powder to taste.

On a warm plate, layer your golden hash browns as the base. Top them with the sunny-side-up eggs and crumbled bacon pieces. Sprinkle shredded cheddar and mozzarella cheeses over the top, allowing the heat to melt them slightly.

Carefully pour the hollandaise sauce over your assembled Breakfast Poutine and serve immediately.