Preheat your oven to 400°F (200°C). Spread the frozen hash browns evenly across a baking sheet, ensuring they are not overcrowded. Bake for 20 minutes, flipping them halfway through, until they are golden brown and crispy.

While the hash browns bake, heat a skillet over medium heat and add a drizzle of olive oil. Cook the bacon for about 6-8 minutes, flipping as necessary until it’s crispy and browned. Transfer the bacon to a paper towel-lined plate to drain excess grease, then crumble it into bite-sized pieces.

Using the same skillet, reduce the heat to low and melt a tablespoon of butter. Crack in the large eggs and scramble them to your desired doneness, stirring gently for about 3-5 minutes.

Set up a double boiler by simmering water in a pot and placing a heatproof bowl on top. Add egg yolks, Dijon mustard, and white wine vinegar into the bowl. Whisk constantly for about 2-3 minutes until the mixture thickens and doubles in volume. Gradually drizzle in the melted unsalted butter.

Once the hollandaise sauce is thickened, add a splash of lemon juice, cayenne pepper, and garlic powder. Stir to combine and taste; adjust seasoning if necessary.

To assemble your breakfast poutine, start with a layer of crispy hash browns on a plate. Top with scrambled eggs and sprinkle shredded cheddar and mozzarella cheese. Pour warm gravy generously and drizzle hollandaise sauce over everything, finishing with crumbled bacon.

Serve your warm Breakfast Poutine immediately for the best experience.