Variations & Tips
For picky eaters who are suspicious of radishes, cut them smaller and cook a few extra minutes so they get very soft inside—this makes them even closer to breakfast potatoes. You can also toss in a pinch of black pepper or garlic powder at the end if your family likes a little extra flavor, though that technically adds more ingredients. To make them dairy-free, swap the butter for a neutral oil or ghee; they won’t taste quite as rich, but they’ll still crisp nicely. If you’re cooking for kids, try serving these with a little ketchup or ranch on the side—once they’re dipped, most won’t question that they’re not real potatoes. Leftovers reheat well in a hot skillet; just warm them in a bit more butter until the edges crisp back up.
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