Chorizo Seitan Hash

1. Heat up your grill to high / med-high.
2. Slice the potatoes into 1/4 inch to 1/3 inch thick slices.
3. Slice the onion into same thickness slices.
4. Drizzle with olive oil and sprinkle with salt and pepper.
5. Place potato and onion slices on the grill.  (Flip onions after 3-5 mins, and the potatoes after 5-7.)
6. Once flipped, throw on the Serrano pepper on the grill.
7. Remove the onions before they become too soft.
8. After the potatoes begin to brown, remove from the grill.
9. Remove the pepper from the grill when it begins to show some char marks.
10. Heat a skillet over medium to medium high heat with some olive oil.
11. Dice the onions and potatoes into 1/4 to 1/3 inch blocks.
12. Toss the potato into the skillet and stir as necessary to avoid burning.
13. After a few minutes, add the onion.
14. After a minute or two of stirring, add in the seitan, the garlic, and the pepper.
15. Stir for a few minutes to heat.  Reduce heat to med-low.

Serve with grilled tortillas and lettuce:

• Slice one head of romaine lettuce in half, and place on grill (no seasoning).
• Throw tortillas on grill and turn frequently to heat them through, not char.
• After a couple of minutes turn the lettuce; once a few black char marks appear, remove from heat.
• Remove tortillas from heat.

Plate and drizzle the romaine with a good balsamic vinegar (he used a fig flavor). Fold tortillas so they look cool. Spoon a bunch of the hash on the plate, and gloat.

He deserved to gloat.  It was delicious!