Brussels Sprout Hash with Caramelized Shallots
Thinly sliced brussels sprouts are sauteed with caramelized shallots in this comforting hash.
- 6 tablespoons butter, divided
- 1/2 pound shallots, thinly sliced
- Coarse Kosher salt
- 4 teaspoons sugar
- 2 tablespoons apple cider vinegar
- 1 1/2 pounds brussels sprouts, trimmed
- 3 tablespoons olive oil
- 1 cup water
Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with kosher salt and pepper. Saute until soft and golden about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.
Halve brussels sprouts lengthwise and then into thin 1/2 inch slices lengthwise. Heat oil in large skillet over medium high heat. Add sprouts; sprinkle with salt and pepper. Saute until brown at edges, about 6 minutes. Add 1 cup water and 3 tablespoons butter. Saute until most of water evaporates,and sprouts are tender but still bright green, about 3 minutes. Add shallots, season with salt and pepper.