Brussel Sprout Hash

6 tablespoons (3/4 stick) butter, divided 1/2 pound shallots, thinly sliced

Coarse kosher salt

2 tablespoons apple cider vinegar

4 teaspoons sugar

1 1/2 pounds brussels sprouts, trimmed

3 tablespoons extra-virgin olive oil

1 cup water

Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with 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 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 about , 3 minutes. Add shallots; season with salt and pepper to taste