Taste a radish and adjust the seasoning with a pinch more salt if needed. If you like them a bit softer, lower the heat and cook for a few more minutes, stirring now and then, until they reach your preferred texture.
Transfer the pan-fried radishes to a warm serving dish, scraping over any buttery bits from the skillet. Serve hot, while the edges are still crisp and the centers are soft and almost potato-like.
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.
