Preheat the oven to 400°F (200°C).

Spread the frozen hash browns evenly on a baking sheet.

Bake for 20 minutes, flipping halfway, until golden and crispy.

While the hash browns cook, heat olive oil in a large skillet over medium heat.

Add bacon and cook for 6–8 minutes, turning occasionally, until crispy.

Transfer bacon to a paper towel-lined plate, then crumble once cooled.

In the same skillet, melt butter over medium heat.

Crack in the eggs and cook to your preference (scrambled or sunny-side up).

Season eggs with salt and black pepper, then set aside.

To make the hollandaise, place a heatproof bowl over simmering water.

Whisk egg yolks, Dijon mustard, and white wine vinegar together.

Gradually whisk in lemon juice until smooth.

Slowly drizzle in melted unsalted butter while whisking continuously until thick and creamy.

Remove from heat and stir in cayenne pepper, garlic powder, and a pinch of salt.

Assemble by placing hash browns on plates or a serving platter.

Top with cooked eggs.

Sprinkle cheddar and mozzarella evenly over the top.

Pour warm gravy over the dish to melt the cheese.

Drizzle hollandaise sauce over the eggs and gravy.

Finish with crumbled bacon and serve immediately.