1-2 lbs. frozen hash browns (partially thawed)
1 (16 oz.) sour cream
2 c. (8 oz.) shredded Colby cheese
1 c. (4 oz.) Monterey Jack cheese
1/2 c. chopped onion
1/2 c. chopped green pepper
1 (2 oz.) jar sliced pimentos, drained
1 tbsp. instant bouillon

Preheat oven to 350 degrees. Combine ingredients except 1/2 cup Colby cheese. Turn into buttered 13 x 9 inch baking dish. Bake 55-60 minutes or until potatoes are tender. Top with remaining cheese. Bake 3-5 minutes or until cheese melts. Let stand 5 minutes.