1 (2 lb.) pkg. frozen hash browns (partially thawed)
1 (16 oz.) sour cream
2 c. (8 z.) shredded Colby cheese
1 c. (4 oz.) shredded Monterey Jack cheese
1/2 c. chopped onion
1/2 c. chopped bell pepper
1 (2 oz.) jar sliced pimentos, drained
1 tbsp. chicken flavored instant bouillon

Preheat oven to 350 degrees.

In a large bowl, combine all ingredients EXCEPT 1/2 Colby cheese; mix well. Pour into buttered 13x9 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 before serving. Serves 6 to 8.