Preheat the oven to 220°C (425°F). A hot oven gives the potatoes and squash good caramelization and makes small pieces roast quickly without drying out.

Toss the halved fingerling potatoes and squash cubes with 2 tbsp olive oil, 1 tsp chopped rosemary, 1/2 tsp sea salt and 1/4 tsp freshly cracked black pepper on a rimmed baking sheet in a single layer. Spread them with the cut side down where practical—this maximizes surface contact so the potatoes develop a golden, crisp crust rather than steaming.

Roast the potatoes and squash on the top rack for 25–30 minutes, flipping once halfway through. Roast until the potatoes are deeply golden and the squash has softened and developed brown edges—this builds sweet, nutty flavors from caramelization.

While the veg roasts, brown the pork. Heat a large, heavy skillet (cast iron recommended) over medium‑high heat and add 1 tbsp olive oil. When shimmering, add the minced garlic and (optional) diced onion and sauté 30–45 seconds until fragrant—this softens the aromatics and flavors the oil.

Add the ground pork, 2 tsp chopped rosemary, and 1/4 tsp red pepper flakes to the skillet. Break the pork into large crumbles with a spatula and let it sit, undisturbed, for 2–3 minutes to brown. Browning (the Maillard reaction) creates deep savory notes and little caramelized bits that make the hash taste layered and roasted.

Continue to cook and stir the pork until evenly browned and cooked through, about 6–8 minutes total. Season with 1 tsp sea salt and freshly cracked black pepper to taste. If the pork releases a lot of fat, tilt the pan and spoon out excess to prevent the hash from becoming greasy; leave a little for flavor.

When the potatoes and squash are tender and golden, remove the baking sheet. Add the roasted vegetables directly to the skillet with the browned pork (or transfer both to a clean large skillet if your pan is too full). Toss gently to combine and press the mixture into a shallow, even layer. Return to the oven for 6–8 minutes to let the flavors marry and any crisp bits get even crispier—this finishes the hash and melds textures.

While the hash finishes in the oven, blanch the broccoli rabe. Bring a medium pot of salted water to a rapid boil. Add the broccoli rabe and cook for 45–60 seconds until bright green and slightly tender; then immediately transfer to an ice bath to stop cooking. Blanching removes some of the vegetable’s natural bitterness while preserving color and texture.

In a clean skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the blanched broccoli rabe, a pinch of red pepper flakes (or to taste), the remaining minced garlic, and the zest of 2 lemons. Sauté 2–3 minutes until fragrant and just tender. Finish with a pinch of sea salt and cracked black pepper. The lemon zest brightens the bitter greens and the red pepper adds a spicy counterpoint.

Set the roasted pork-and-potato hash out of the oven. Stir in 1 tbsp unsalted butter (optional) and the lemon zest from the broccoli rabe pan if you like extra brightness; this adds a silky finish and rounds the flavors.

To serve, pile a generous portion of the herb‑crusted pork and roasted fingerling potato hash onto warmed plates and arrange a tangle of lemon‑chili broccoli rabe alongside or over the top. Finish with a scatter of fresh rosemary and a final grating of lemon zest for perfume.

Taste and adjust: if the hash tastes rich, a squeeze of lemon or a drizzle of more EVOO lifts it; if it needs salt, season at the table. Let the dish rest 2 minutes before serving so juices settle and textures hold.