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

While the hash browns are baking, heat a skillet over medium heat and add a drizzle of olive oil. Once hot, add the bacon strips and cook until crispy, about 5-7 minutes. Remove and crumble it into bite-sized pieces.

In the same skillet, reduce the heat to low and add a tablespoon of butter. Crack the eggs into the skillet, cooking them sunny-side up or scrambling, as you prefer. Season with salt and black pepper.

Create a double boiler by placing a heatproof bowl over a pot of simmering water. Add egg yolks, a teaspoon of dijon mustard, and a tablespoon of white wine vinegar. Whisk until thickened. Gradually add melted unsalted butter while whisking continuously, adding seasoning with cayenne and garlic powder.

Once the hash browns are crispy, place them on plates as the base. Top with eggs, crumbled bacon, and shredded cheeses. Pour warm gravy over the top and drizzle with the hollandaise sauce.