Preheat your oven to 400°F (200°C) while you spread the frozen hash browns on a baking sheet. Drizzle with olive oil, sprinkle with salt and black pepper, and bake for about 20 minutes until golden brown and crispy.

In a large skillet over medium heat, cook the bacon until crispy, about 6-8 minutes. Remove and set on a paper towel to absorb grease, then crumble.

In the same skillet, reduce heat to poach the eggs. Crack the eggs into gently simmering water and cook for 4-5 minutes until the whites are set.

To make hollandaise, set a heatproof bowl over simmering water. Whisk egg yolks, Dijon mustard, white wine vinegar, and lemon juice until frothy, about 2-3 minutes. Gradually whisk in melted butter until thickened.

Remove the bowl from heat and mix in cayenne pepper, garlic powder, salt, and black pepper. Set aside.

To assemble, layer crispy hash browns on a plate, add poached eggs, sprinkle cheeses, pour gravy, add crumbled bacon, and drizzle with hollandaise.