Make the chimichurri. Finely chop all the ingredients including parsley, shallot, and garlic. Combine with the red chili flakes, lemon zest and juice, and olive oil. Season with salt and pepper and set aside.
Place the chopped potatoes in a pot filled with water. Season the water with salt. Cover the pot and bring to a boil over high heat. Cook the potatoes until fork-tender, about 10 minutes. Remove from heat and drain.
Heat 1 tablespoon oil in a saute pan. Add the potatoes and cook until golden brown and crispy on all sides, about 5 minutes. Remove from heat and set aside.
In the same pan, add another 1 tablespoon oil. Saute the fresno and garlic until aromatic, about 30 seconds. Add the asparagus, red onion, bell pepper, and fennel and saute until the vegetables are softened and tender, about 5-7 minutes. Add back the potatoes and chopped tomatoes. Season the vegetables with cumin, paprika, oregano, salt, and pepper. Keep warm.
Pour 1 cup boiling water in a blender. Close the lid and let sit for 5 minutes. Drain the water and wipe the blender clean. Add the egg yolks, dijon mustard, and key lime juice. Heat the coconut oil for 30-45 seconds or until melted and warm. Slowly pour the coconut oil in egg mixture with the blender on, emulsifying the mixture. Season with salt and pepper.
Poach the eggs. Portion the vegetable hash into 2-3 bowls. Top with poached eggs and drizzle the chimichurri on top. Pour the key lime hollandaise on top and serve with crusty bread.