Preheat your oven to 400°F (200°C). Spread the frozen hash browns evenly on a baking sheet, ensuring they aren't overcrowded. Bake for 20 minutes, flipping once halfway through, until they are golden and crispy.

While the hash browns are baking, heat a skillet over medium heat and add a drizzle of olive oil. Add the bacon strips and cook for 6-8 minutes, turning occasionally, until they are crispy and browned.

In the same skillet, lower the heat and add a bit more butter if necessary. Crack the large eggs into the skillet and cook to your preference, seasoning with salt and black pepper to taste.

To make the hollandaise sauce, set a heatproof bowl over a pot of simmering water. Add the egg yolks, white wine vinegar, and Dijon mustard into the bowl, whisking vigorously until thickened.

Gradually drizzle in the melted unsalted butter while whisking continuously, stirring in lemon juice, cayenne pepper, and garlic powder.

Once your hash browns are beautifully golden and crispy, place them on a serving plate as the base. Top with cooked eggs, shredded cheese, and warm prepared gravy.

Finish off your Breakfast Poutine with Hollandaise Sauce by drizzling the sauce generously over each serving and garnishing with crumbled bacon pieces.