Preheat your oven to 400°F (200°C). Spread the frozen hash browns evenly on a baking sheet, ensuring they aren’t overcrowded for optimal crispiness. Bake for about 20 minutes or until golden brown and crispy.

While the hash browns are baking, heat a skillet over medium heat and add olive oil. Add the bacon strips and cook until crispy, about 6–8 minutes. Drain on paper towels and crumble into bite-sized pieces.

In the same skillet, reduce heat to medium-low and add a tablespoon of butter. Crack the eggs into the skillet and poach them for 3–4 minutes until the whites are set but yolks remain runny.

For hollandaise, set up a double boiler or place a glass bowl over simmering water. Whisk egg yolks, Dijon mustard, and white wine vinegar for about 2 minutes until slightly thickened. Gradually whisk in melted unsalted butter until thick and creamy, then stir in lemon juice, cayenne, and garlic powder.

Once hash browns are golden and crispy, layer them on plates followed by crumbled bacon and poached eggs. Generously drizzle the hollandaise sauce over the top.

Sprinkle shredded cheddar and mozzarella cheese over the hot poutine, garnish with freshly cracked black pepper and herbs. Serve immediately.