1. Preheat your oven to 400°F. Spread the frozen hash browns evenly on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and black pepper. Bake for about 20 minutes, flipping halfway through, until crispy and golden brown.

2. While the hash browns are baking, heat a skillet over medium heat and add a drizzle of olive oil. Add the chopped bacon and cook for about 6–8 minutes until crispy. Remove from heat, crumble into bite-sized pieces, and set aside.

3. In the same skillet, melt a tablespoon of butter over medium heat. Crack the eggs into the skillet and cook according to your preference. Season with salt and pepper, then remove and keep warm.

4. To prepare the hollandaise sauce, set up a double boiler. In a heat-proof bowl over simmering water, whisk together the egg yolks, Dijon mustard, and white wine vinegar for about 2 minutes until slightly thickened. Slowly drizzle in the melted butter while whisking continuously until creamy. Stir in lemon juice, cayenne pepper (if using), garlic powder, and salt & pepper to taste. Keep warm.

5. On your serving plate, start with a layer of crispy hash browns. Layer cooked eggs, shredded cheddar and mozzarella cheeses, and drizzle warm gravy over everything.

6. Spoon warm hollandaise sauce over the dish. Sprinkle on crumbled bacon and optionally add fresh herbs or hot sauce. Serve immediately while hot.