Start by peeling and grating about four medium russet potatoes. Rinse the grated potatoes under cold water to remove excess starch, then squeeze out moisture with a kitchen towel.

In a large skillet, heat about three tablespoons of olive oil over medium-high heat until it shimmers.

Add the squeezed grated potatoes in an even layer, season with salt and black pepper, and press down with a spatula.

Cook undisturbed for about 5-7 minutes until crispy. Carefully flip and cook for another 5-7 minutes.

Use cookie cutters to shape the hash browns while they're still warm, and transfer them to a serving platter.

Decorate with sliced olives, sour cream or yogurt for spooky faces, and chopped green onions.

Serve immediately while hot and crispy.