Begin by heating a wide shallow non-stick pan over medium heat. Chop the bacon into small pieces, fry for 2 to 3 minutes until the fat starts to render out. While the bacon is cooking, dice the sausage, brisket, and salami, adding them to the pan. Continue by dicing the onions, carrots, potatoes, and herbs, adding them to the pan as well. Stir constantly to prevent sticking, adjusting the heat if needed. Taste for seasoning and adjust with salt and pepper if necessary.
After about 20 minutes, once the potatoes and carrots have softened, prepare the dressing by combining all dressing ingredients in a jar. Pour the dressing into the pan for a burst of acidity. Separate the egg whites from the yolks, setting the yolks aside. Optionally, leave the yolks in their shells for a dramatic presentation.
Divide the hash between plates, creating a well in each. Place a yolk (or eggshell with yolk) in each well. Serve with dill pickles on the side, garnishing with chopped dill flowers. The mix of savory hash, glossy egg yolk, zesty dressing, and fresh herbs is a flavor explosion. Enjoy the dish!