Brussels Sprout Hash with Caramelized Shallots
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Brussels Sprout Hash with Caramelized Shallots
Thinly sliced brussels sprouts are sauteed with caramelized shallots in this comforting hash.
Yield: 8 servings
- 6
-
½
pound shallots, thinly sliced
- 4
-
2
tablespoons apple cider vinegar
-
1 ½
pounds brussels sprouts, trimmed
- 3
- 1
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 ½ 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.
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