Preheat your oven to 400°F (200°C). Spread the frozen hash browns evenly on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle salt and black pepper. Bake for 20 minutes, flipping halfway.

Heat a skillet over medium heat and add a splash of olive oil. Once warm, add chopped bacon and cook for 6-8 minutes until crispy. Crumble bacon and set aside.

In the same skillet with bacon fat, melt a tablespoon of butter. Crack eggs into the skillet and cook to preference. Season with salt and black pepper.

Set up a double boiler and add egg yolks, Dijon mustard, and white wine vinegar, whisking continuously for 2 minutes. Gradually add melted butter, whisking until creamy. Stir in lemon juice, cayenne pepper, and garlic powder.

Layer crispy hash browns in bowls, top with cooked eggs, and sprinkle with shredded cheddar and mozzarella cheese. Pour warm gravy over the dish.

Drizzle hollandaise sauce over the dish, and sprinkle crumbled bacon. Serve immediately.