1 (2 lb.) pkg. frozen hash brown potatoes, partially thawed
1 (16 oz.) sour cream
2 c. Colby cheese, shredded
1 c. shredded Monterey Jack cheese
1/2 c. onion, chopped
1/2 c. green pepper, chopped
1 (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 9 x 13 inch dish. Bake 50 to 60 minutes or until potatoes are tender. Top with Colby cheese and bake 3 to 5 minutes so cheese melts. Let stand 5 minutes.