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. 

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.    

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.  

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