Potato Cakes

• 4 Yukon golden potatoes, about 1 1/4 pounds, or russet, Washington, Idaho or Maine
• 1 egg, beaten
• 1/2 cup finely chopped onion or scallions
• 4 tablespoons flour
• 2 teaspoons baking powder
• 1/4 teaspoon freshly grated nutmeg
• Salt and freshly ground pepper to taste
• 2 tablespoons vegetable oil

1. Peel the potatoes and grate them, using the large opening of a 4-sided hand grater.
2. Empty the grated potatoes into a bowl and add the egg, onion, flour, baking powder, nutmeg, salt and pepper.
3. Blend well.
4. Heat the oil over medium heat in a large nonstick skillet and with an ice cream scoop or large spoon, drop the mixture into the pan to form 8 patties of equal size.
5. Cook until golden on one side.
6. Turn and cook on the other side until golden brown.

golden potatoes, egg, onion, flour, baking powder, freshly grated nutmeg, salt, vegetable oil

Taken from cooking.nytimes.com/recipes/4104 (may not work)