Brussels Sprout Hash With Caramelized Shallots Recipe Epicuriouscom Recipes

BRUSSELS SPROUT HASH WITH CARAMELIZED SHALLOTS

Steps:

• Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes. Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1 cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.

BRUSSELS SPROUTS HASH WITH CARAMELIZED SHALLOTS

Steps:

• (This step can be done the day before.) Melt butter in medium skillet over medium heat. Add shallots; sprinkle with pepper. Saute until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes. (Can store in refrigerator until next day.) Halve brussel sprouts lengthwise. Cut into very thin slices using a food processor with the slicer blade. (Store in refrigerator until ready to use.) (Just before serving.) Heat olive oil in large skillet over medium-high heat. Add sprouts, sprinkle with pepper. Saute until brown at edges, but still bright green, and tender, about 9 minutes. Add shallots and bacon crumbles. Season with salt and pepper to taste.

BRUSSEL SPROUT HASH WITH CARAMELIZED SHALLOTS

Steps:

• Melt 3 Tablespoons butter in medium skillet over medium heat. Add shallots;sprinkle with coarse 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 brussel sprouts lengthwise. Cut lengthwise into thin (1/8")slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Saute until brown at edges, 6 minutes. Add 1 cup water and 3 Tablespoons butter. Saute until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.