Begin by grating 2 to 3 medium-sized Russet potatoes using a box grater or food processor. Once grated, place the potato shreds in a clean kitchen towel and squeeze out as much moisture as possible.

In a large mixing bowl, combine the grated potatoes with 1 finely chopped onion, 1 beaten egg, 1/4 cup of flour, and a generous sprinkle of salt and pepper. Mix everything together until the mixture can hold its shape.

Scoop a handful of the mixture and shape it into a ghost figure, aiming for an oval form with a wider bottom and a rounded top.

In a large skillet, pour in about 1/4 inch of vegetable oil and heat it over medium-high heat until shimmering.

Carefully place the shaped ghost hash browns into the hot oil, frying them for about 3-4 minutes on each side until golden brown and crispy.

Once their ghostly form is crisp and golden, remove the hash browns from the oil and drain on paper towels. Gently press small pieces of black olives into each hash brown for the eyes.