Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Spread the frozen hash browns evenly across the prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake for about 20 minutes, flipping halfway through, until golden brown and crispy.

In a skillet, heat a splash of olive oil over medium heat. Add the bacon and cook for 6-8 minutes, turning occasionally until crispy. Remove from heat, crumble, and set aside.

In the same skillet, reduce to medium-low heat and melt unsalted butter. Crack eggs into the skillet and cook to your preference, seasoning with salt and pepper.

For the hollandaise sauce, set up a double boiler. Whisk together egg yolks, Dijon mustard, and white wine vinegar for about 2 minutes. Gradually drizzle in melted butter while whisking until creamy. Stir in lemon juice, cayenne, and garlic powder.

Layer crispy hash browns on plates, top with cooked eggs, shredded cheddar, and mozzarella. Drizzle warm gravy over the top.

Generously spoon hollandaise sauce over the assembled dish and sprinkle with crumbled bacon. Serve immediately while hot.