Preheat your oven to 425°F (220°C). In a bowl, toss the frozen hash browns with olive oil, salt, and black pepper until well-coated. Spread them out evenly on a baking sheet, ensuring they’re not overcrowded. Bake for 20-30 minutes, flipping halfway through, until they turn golden brown and crispy.

While the hash browns are baking, line a baking sheet with foil and arrange the beef bacon on it. Bake in a separate oven set at 400-425°F (200-220°C) for 15-20 minutes. Once done, crumble the bacon and set it aside.

Set up a double boiler by placing a heatproof bowl over a pot of simmering water. In the bowl, whisk together egg yolks, Dijon mustard, apple cider vinegar, and lemon juice for 3-5 minutes until thickened. Slowly incorporate the melted unsalted butter while whisking until the sauce is glossy and smooth. Stir in a pinch of cayenne and season with salt.

In a shallow pot, bring a few inches of water to a gentle simmer and add a splash of vinegar. Carefully crack an egg into a small bowl, then gently slide it into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set, but the yolks remain runny.

Layer crispy hash browns on serving dishes, sprinkle shredded cheddar and mozzarella cheeses over them, pour hot gravy, add dollops of Hollandaise sauce, crumbled beef bacon, and carefully placed poached eggs. Garnish with fresh chives or parsley and serve immediately.