For the Hash:

1. Preheat the oven to 425°F. Heat a large oven-safe skillet over medium heat and add the bacon. Cook until the bacon is crispy and rendered. Remove with a slotted spoon and set aside.
2. Add the olive oil to the drippings and then add the onion. Cook for a couple minutes and then add in the potatoes. Stir well to mix everything and then place the skillet in the oven.
3. Bake for 25 minutes, tossing and stirring a few times, or until the potatoes are begin to turn golden and crisp.
4. Add the asparagus to the skillet and toss to combine. Return the skillet to the oven for another 10 minutes, or until everything is tender.
5. Remove the pan from the oven and carefully stir in the greens and the peas. The residual heat from the pan with wilt the greens and defrost the peas.
6. Garnish with herbs. Pan fry or poach a few eggs and place on the top of the hash in the skillet. Serve with the dill hollandaise drizzled over top or on the side.

For the Dill Hollandaise:

1. Place the egg yolks in a blender and juice in half the lemon. Add a pinch of salt and then blend the mixture on high to thoroughly blend everything.
2. With the blender running, carefully and very slowly stream in the warm (not hot!) butter.
3. The sauce should emulsify and thicken after all the butter is incorporated and the blender runs for a few seconds more.
4. Add in the dill and pulse the blender a few times to incorporate.
5. Season, to taste, with salt and pepper.
6. Serve immediately with the hash and eggs.