Preheat oven to 400 F.
Heat two large frying pans over medium heat. Fry bacon and hash browns in separately in each pan until fully cooked.
Meanwhile, mash black beans in a medium-sized pot over medium-high heat. Add sour cream, olive oil, chili powder, garlic powder, cheddar cheese, salt and pepper and continue to mash and stir beans. Leave to finish cooking on low heat, stirring occasionally.
Set aside hash browns and bacon once they are finished cooking. Add poblano pepper to one of the pans and stir fry quickly.
Add corn tortillas to oven and cook for about 5 minutes until they are crispy.
Meanwhile, in the other cleaned out frying pan, add olive oil and set over low-medium heat. Carefully crack eggs into pan and fry for about 4-5 minutes until egg yolks begin to set. Do no flip.
Remove tortillas from oven and spread refried black beans onto each. Top each with either three potato pancakes or one hash brown. Add 2 slices of bacon if you're adding it. Garnish with poblano peppers, tomato, cilantro and green onion. Top with egg and add sliced avocado and jalapeño.
Serve with salsa, sour cream and hot sauce.