Boil 4-ounces potatoes in salted water for 20 minutes or until fork tender.
Mash the boiled potatoes with the buttermilk until no lumps remain.
Cool slightly and add the grated raw potatoes, flour, baking powder, salt and pepper, and mix thoroughly.
Divide mixture 4 portions and brown well on both sides in a hot, oiled skillet until the center is fully cooked.
Serve with Corned Beef and Cabbage.