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

While the hash browns bake, heat a skillet over medium heat and add olive oil. Add the chopped bacon and sauté for 6 to 8 minutes until crispy. Crumble and set aside.

In the same skillet over low heat, add a pat of unsalted butter. Crack in the eggs, cooking to preference. Season with salt and pepper, and keep warm.

Set up a double boiler. Whisk together egg yolks, Dijon mustard, and white wine vinegar until thickened. Gradually drizzle in melted butter while whisking until smooth. Stir in lemon juice, cayenne pepper, and garlic powder.

Assemble your Breakfast Poutine by layering crispy hash browns, bacon, eggs, and sprinkling cheddar and mozzarella cheese.

Spoon the hollandaise sauce over the assembled Breakfast Poutine. Serve hot.