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

In a skillet over medium heat, add your bacon and cook until it’s perfectly crispy, about 5-7 minutes. Transfer the bacon to a plate lined with paper towels to drain excess grease.

Using the same skillet, bring a few inches of water to a gentle simmer. Add a splash of white wine vinegar to the water, then crack the large eggs into the water. Poach the eggs for about 3-4 minutes for runny yolks.

In a heatproof bowl set over simmering water, whisk together the egg yolks, Dijon mustard, and white wine vinegar. Slowly drizzle in the melted unsalted butter, whisking continuously until thickened.

On a large plate, layer the crispy baked hash browns. Top with the poached eggs, followed by a drizzle of warm prepared gravy. Sprinkle with cheddar and mozzarella cheese.

Crumble the crispy bacon over the assembled poutine. Drizzle hollandaise sauce over everything. Serve immediately.