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

Preheat oven to 350 degrees. In large bowl, combine all ingredients except 1/2 cup Colby cheese; mix well. Turn into buttered 13 x 9 inch baking dish. Bake 55 to 60 minutes or until potatoes are tender. Top with remaining cheese; bake 3 to 5 minutes or until cheese melts. Let stand 5 minutes. Refrigerate leftovers.