Thanks to caramelized shallots and a brown sugar–cider vinegar glaze, this surprisingly elegant hash wins over even the most adamant of Brussels sprout naysayers. Plus, it requires almost no preparation; everything is quickly sautéed, making this an ideal addition to the holiday table. This hearty hash is also perfect for the morning. Pair it with a sunny-side egg, and you have a well-rounded breakfast or an impressive, guest-worthy brunch.
Recipe information
Yield
makes 8 to 10 servings
Ingredients
Preparation
Step 1
Melt 3 tablespoons butter in a medium skillet over medium heat. Add the shallots; sprinkle with kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add the vinegar and sugar. Stir until brown and glazed, about 3 minutes.
Step 2
Halve the sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat the oil in a large skillet over medium-high heat. Add the sprouts; sprinkle with salt and pepper. Sauté until brown at the edges, 6 minutes. Add the water and remaining 3 tablespoons butter. Sauté until most of the water evaporates and the sprouts are tender but still bright green, 3 minutes. Add the shallots; season with salt and pepper.
