4 or 5 strips bacon
3 c. peeled and cubed potatoes (about 1/2 inch cubes)
3/4 c. chopped onion
Salt and black pepper, to taste
1 (14 1/2 oz.) can diced tomatoes with roasted garlic
1 c. shredded Mozzarella cheese

In a heavy 10 inch skillet, fry the bacon until crisp. Drain on paper towels and then crumble the bacon. Leave the bacon grease in the skillet. Add the potatoes and onions and cook over medium heat, stirring occasionally until potatoes begin to brown slightly. Add the tomatoes and cover. Reduce heat to low and cook until potatoes are tender, stirring often to prevent sticking. This usually takes about 20 minutes. Be sure that the potatoes are fork tender. Remove from heat and sprinkle the crumbled bacon and cheese over the top of the potatoes. Cover and the heat from the potatoes will melt the cheese. Serve warm.