1

Remove the pieces of pork from the hash and transfer to a bowl. Shred the pork into bite-size pieces. In a medium nonstick skillet, heat the oil over medium-high. Add the pork and cook until well browned and crisp, 4 to 5 minutes.

2

In a medium saucepan, bring the remaining hash, broth, salt, and black pepper to a simmer over medium-high heat and cook until heated through, 3 to 5 minutes.

3

Using an immersion blender, purée the soup until smooth. Alternatively, transfer the soup to a countertop blender. Remove the center piece of the blender lid to allow steam to escape. Seal the blender with the lid and cover the opening with a kitchen towel. Blend on high speed until the soup is smooth.

4

Divide the soup among 4 bowls. Top each bowl with the crispy pork and parsley.

5

Serving size: 1 cup soup and about ¼ cup pork