Brussels Sprout Hash with Caramelized Shallots
6 tablespoons (3/4 stick) butter, divided
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.