1 pkg. (2 lbs.) frozen hash brown potatoes, partially thawed
1 container (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 onion
1 jar (2 oz.) sliced pimentos, drained
1 tbsp. Wylers chicken- flavored instant bouillon

Preheat oven to 350 degrees. In a large bowl, combine all ingredients EXCEPT 1/2 cup of the Colby cheese. Mix well. Turn into buttered 13 x 9 x 2 inch baking dish. Bake 50 to 60 minutes or until potatoes are tender. Top with remaining cheese. Bake 3 to 5 minutes or until the cheese melts. Refrigerate leftovers. 8 to 10 servings.