Brussels Sprout Hash with Caramelized Shallots
['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 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.
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