Bacon and Hash Brown "Quesadilla" with Eggs

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2 large russet potatoes (2 pounds), scrubbed

Kosher salt and freshly ground black pepper

4 tablespoons canola oil, plus more for brushing

2 large Spanish onions, halved and thinly sliced

1 poblano chile, roasted and finely diced

1 tablespoon plus 2 teaspoons ancho chile powder

13 pound thick-cut bacon, diced

12 (6-inch) flour tortillas

2 12 cups grated Monterey Jack cheese

2 tablespoons unsalted butter

4 large eggs

Fresh Tomato Salsa, recipe follows

2 tablespoons finely chopped fresh chives

Fresh Tomato Salsa:

2 ripe beefsteak tomatoes or 4 ripe plum tomatoes, diced

12 red onion, halved and thinly sliced

1 jalapeno, finely diced

2 tablespoons fresh lime juice

2 tablespoons canola oil

2 teaspoons honey

2 tablespoons finely chopped fresh cilantro

Kosher salt and freshly ground black pepper