1 (2 lb.) pkg. frozen hashbrown potatoes, partially thawed
1 (16 oz.) sour cream
2 c. shredded colby cheese
1 c. shredded Monterey Jack cheese
1/2 c. chopped onion
1/2 c. chopped green pepper
1 (2 oz.) jar sliced pimentos, drained
1 tbsp. chicken flavor instant bouillon

Preheat oven to 350 degrees.

In large bowl combine all ingredients except 1/2 cup colby. Mix well. Turn into buttered 13 by 9 inch dish. Bake 55 to 60 minutes or until potatoes are tender. Top with remaining cheese and bake 3 to 5 minutes longer. Let stand 5 minutes.