1 (2 lb.) pkg. frozen hash browns, partially thawed
1 (16 oz.) container sour cream
2 c. grated colby cheese
1 c. grated Monterey Jack cheese
1/2 c. chopped onion
1/2 c. green pepper
1 (12 oz.) jar chopped pimento
1 tbsp. chicken bouillon granules

Preheat oven to 350 degrees. Combine all ingredients, with 1/2 cup colby reserved. Turn into buttered 9 x 13 inch pan. Bake 55-60 minutes. Top with remaining cheese. Bake 5 minutes. Let stand 5 minutes.