Preheat your oven to 400°F (200°C). Spread the frozen hash browns evenly on a baking sheet. Bake for about 20 minutes, flipping halfway through until golden brown and crispy.

Heat a skillet over medium heat, add olive oil and once shimmering, cook bacon for 6-8 minutes until crispy. Crumble and set aside.

In the same skillet, reduce heat to low, melt butter and cook large eggs to preference—season with salt and black pepper.

For hollandaise, set up a double boiler and whisk egg yolks, Dijon, and white wine vinegar until light. Gradually add melted butter while whisking until creamy. Stir in lemon juice, cayenne pepper, and garlic powder.

Assemble by layering hash browns on a plate, topping with eggs, cheeses, gravy, and hollandaise. Sprinkle crumbled bacon and serve immediately.