Step 1

) Place half the butter (1/2 Tbsp) in a saute pan with the chopped onions.   Saute over medium/low heat for 6-8 minutes until softened.   Set aside.

Step 2

d=”instruction-step-2″>2.) Cut the radishes by first cutting each one in half.   Then cut each half radish into 2-3 small wedge slices ( 2 for smaller radishes, 3 for bigger radishes).  Place all the little radish wedges into a large saute pan, trying to arrange them into a single layer with one white side down into the pan as best possible.   Drop the rest of the butter (1/2 tablespoon) into the pan along with the water.    Cover with a lid and cook over  medium heat for 4 minutes.

Step 3

ion-step-3″>3.) Drain any excess water (if there is any) out of the radish pan.  Return the pan and radishes back to the stovetop and turn to medium/HIGH heat. Add the avacado oil to the pan and let the radishes brown for 2-3 minutes.  Flip/stir them around to brown other sides for 2-3 minutes.    Sprinkle the seasoning salt all over the radishes and toss to coat.   Keep Cooking for 3-6 more minutes, stirring/tossing regularly to avoid burning.   Add in the softened onions and cook for 1-2 more minutes or until desired ‘pan-fried’ brown-ness is achieved!  (you do want them to ‘brown’ as that gives it a more breakfast potato like flavor! just don’t let the BURN.)  Remove from heat.

Step 4

.) Add ketchup, cheese, over easy eggs, bacon bits, or whatever you like to your breakfast potatoes and ENJOY! 🙂