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

While the hash browns are baking, heat a skillet over medium heat and add the bacon strips. Cook for about 6-8 minutes until the bacon is crispy and golden, turning occasionally. Transfer the bacon to paper towels to drain before crumbling into bite-sized pieces.

In the same skillet, add the butter and let it melt over medium heat. Crack the eggs into the skillet, cooking them to your desired doneness. Season lightly with salt and pepper before removing the eggs.

Prepare the hollandaise sauce by bringing water to a simmer in a saucepan. Whisk together the egg yolks, Dijon mustard, and white wine vinegar in a heatproof bowl until frothy. Gradually whisk in the melted butter until thick.

Once your hash browns are baked, assemble the Breakfast Poutine by placing a generous serving of hash browns on a plate. Top with the cooked eggs, sprinkle cheese, pour warm gravy, and drizzle hollandaise over everything.