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Ayla Donaldson

@aylajane_ski

6 months ago

Photo by Ayla Donaldson on May 11, 2026.

Photo by Ayla Donaldson on May 11, 2026.

Photo by Ayla Donaldson on May 11, 2026.

Photo by Ayla Donaldson on May 11, 2026.

Photo by Ayla Donaldson on May 11, 2026.

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Posted On: May 12th 2026, 12:47 am

Tagged Users:

@anna_swan28

@dcb.company

@rubyd_ski

@maggiemiller32

@brinlley_

@ruby_mckeever

@siri_jennison

@hmg_dance

@brie_polster

@anika_mueller11

anika_mueller11

I'm so grateful for these past 13 years of dancing and my dance family, I'll miss you all so much ❤️

Comments (62)

jaketheanalyst

6 months ago

jaketheanalyst

Boulder 2030 hmu 🙌

mayablyle

6 months ago

mayablyle

AWE UR COOL

brinlley_

6 months ago

brinlley_

love love love Ayla ! ❤️❤️

ruby_mckeever

6 months ago

ruby_mckeever

Im going to misss you

ruby_mckeever

6 months ago

ruby_mckeever

Ayylaaa I love you so so much! 💗

sadie_vdb

6 months ago

sadie_vdb

you're amazing Ayla!!🫶🫶

rubyd_ski

6 months ago

rubyd_ski

IM GONNA MISS U

rubyd_ski

6 months ago

rubyd_ski

IM SO SO SAD

rubyd_ski

6 months ago

rubyd_ski

I LOVE U I LOVE U

feier.jo

6 months ago

feier.jo

you are so amazing!!!

tessawirsing

6 months ago

tessawirsing

Awww Ayla I love

rio.crabtree

6 months ago

rio.crabtree

I love youuuuuuuu

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Here’s how to make a slightly lower calorie, higher protein version ⬇️

Ingredients (makes 6):
6 medium russet potatoes
40g cornflour (approximately 5 level tbsp)
100g mozzarella, grated
1 tsp garlic powder
1 tsp black pepper
Salt, to taste
15ml olive oil, for brushing the whole batch

Dipping sauce:
120g Greek yoghurt
30g ketchup (approximately 2 tbsp)
1 tsp hot sauce
1 tsp garlic powder
Black pepper
Smoked paprika
1 tsp lemon juice
Salt, to taste

Method:
1. Peel the potatoes and boil in salted water for about 8 minutes, until partially cooked but still firm in the centre.
2. Drain thoroughly and leave to cool until comfortable to handle. Coarsely grate, then spread out for a few minutes to release any steam. Gently squeeze out any excess moisture.
3. Place the grated potatoes in a bowl with the cornflour, mozzarella, garlic powder, black pepper and salt. Gently mix until evenly combined.
4. Divide into 6 equal portions. Firmly press each into a flat oval or rectangle, approximately 2cm thick. Refrigerate for 20 minutes to help them hold their shape.
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Nutrition per hash brown with dipping sauce:
Calories: 301
Protein: 10g
Carbs: 45g
Fat: 9g

Original creator: @iramsfoodstory

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