I've experimented with the idea of using red radishes as a substitute for fried potatoes or hash fries for several years and what I've discovered is that it's almost impossible to get the flavor you will want without some prep steps.
1) Select somewhat large radishes. You don't want a strong peppery taste. You're going for a bland potato flavor anyway so the bigger the less peppery.
2) Purchase a small cube chopper. I've tried slicing, dicing, and using my food processor and I will tell you that nothing works as well in terms of uniform cubes as the Prep Solutions Onion Chopper And Dicer. They were not expensive. They're not electrical. And yes you can use them for much more than chopping radishes. I use them for chopping up veggies for soups, stuffings, salads, stews, etc., where I want small cubes. I see no reason to get the multi-blade model, which costs more.
3) Clean and slice your radishes (to 1/4" thickness) before dicing.
4) Par-boil your diced radish cubes until they appear lighter in color and the water is pinkish. Drain and dry on a towel.
I prefer NOT to use a non-stick pan as they don't allow for good browning. But if you're unsure of how to use a non-nonstick pan, use the pan you're most comfy with and adjust the heat.
You'll have to guestimate your amounts but here's how I make mine for three people:
- 1 large bunch of radishes, prepped as above
- 3 slices lower sodium bacon, crisped and crumbled
- 1 tablespoon oil of choice
- Seasonings of your liking
- Heat the oil on medium and add in the radishes.
- Cover and let the radishes brown on one side then turn over and brown the other side.
- Season.
- Keep revolving until they are brown on all sides.
- You may have to do it in batches.
- Add in the bacon right before serving to warm.
If you're on Keto and sat-fats aren't an issue, cooking these in bacon rendering wouldn't be too shabby taste-wise!