1 (2 lb.) bag frozen hash brown potatoes, partially thawed
1 (16 oz.) container sour cream
2 c. or 8 oz. shredded Colby cheese
1 med. onion, chopped
1/2 c. chopped green pepper
1 tbsp. chicken flavor instant bouillon

Mix everything except 1/2 cup of the Colby cheese. Butter a 9x13 pan and put everything in. Bake at 350 degrees 55 to 60 minutes or until potatoes are done. Top with the 1/2 cup cheese and bake uncovered 3 to 5 minutes longer. Let stand 5 minutes.