Gather your ingredients and prep your radishes by washing them thoroughly and trimming the ends. I use the pre-washed radishes in the bag but, I still trim them up a bit.
Cut each Radish in half and then into quarters. Drain any excess water off and set aside.
Cook bacon in your skillet until crisp.
Pour out most of the bacon fat reserving about 2 tablespoons of fat in the skillet.
Over medium heat cook radishes until they are no longer opaque but are more translucent and are starting to become tender. You may now add in the salt and pepper as well as sliced onion and sauté the onions along with the radishes. The onions will begin to caramelize. This takes about 10-15 min.
While the radishes are cooking… Shred your cheese.
Prepare your green onions by washing them thoroughly, cutting off the white part and root bottom. (Reserve the white part for soup stock or another recipe.) Slice the green part of the onion on a bias for a pretty garnish. Also, chop up your bacon into bits for garnish. Set aside.
At this point, the radishes should be getting tender and cooked through.
Add in the minced garlic (or garlic powdealong with the other seasonings.
Crank up the heat to medium-high and fry the mixture until the radishes are nice and browned and very tender.
Take a taste. Is your seasoning right? Now is the time to add anything. Please note (like potatoeradishes NEED to be seasoned well. They need salt. So, be sure to season accordingly.