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.