Crispy Bacon and Hash Brown Quesadillas with Fried Quail Eggs

For the hash browns :

Place potatoes in a medium pot of cold, salted water, bring to a boil and cook until fully cooked about 15 to 20 minutes. Drain , let cool slightly, and grate on a grater using the large holes.

Heat 2 tablespoons oil or remaining bacon fat, in a large saute pan over medium heat and add the onions, season with salt and pepper and cook until golden brown and caramelized, stirring occasionally.

Heat the remaining 2 tablespoons oil in a large nonstick saute pan over high heat, add the potatoes and cook until golden brown. Stir in the onions , poblano chile , ancho chile powder, paprika, and salt and pepper and cook until just warmed through.

For the tomato relish:

Combine the diced tomatoes, red onion, jalapeno , cilantro, lime juice, olive oil, honey , salt, and black pepper in a bowl and let sit at room temperature for at least 15 minutes before serving.

For the quesadillas:

Preheat the oven to 425 degrees F. Place 4 tortillas on a work surface and top with cheese, hash browns, and bacon. Cover with 4 more tortillas to make 4 2-layer quesadillas. Brush the tops with oil and sprinkle with the ancho powder.

Transfer the quesadillas to a large baking sheet and bake in the oven until golden brown and cheese has melted, approximately 8 to 10 minutes. Remove from the oven, and cut each quesadilla into quarters.

For the quail eggs :

Heat 2 tablespoons of the butter in a medium nonstick saute pan until it begins to shimmer. Crack each egg into a ramekin and carefully slide into the pan (cook 4 at a time). Season with salt and pepper and cook until the white has set and the yolk is slightly firm, carefully flip over and continue cooking for another minute.

Assembly:

Top each quesadilla quarter with a fried quail egg and a few heaping tablespoons tomato relish and garnish with chopped chives. Arrange on a platter.