1 (2 lb.) pkg. frozen hash brown potatoes, partially thawed
1/2 c. chopped onion
1/2 c. chopped green pepper
1 (2 oz.) jar pimentos, drained
1 tbsp. chicken flavor bouillon
1 (16 oz.) sour cream
2 c. (8 oz.) shredded Colby cheese
1 c. shredded Monterey Jack cheese

Heat oven to 350 degrees. In large bowl combine all ingredients except 1/2 cup cheese. Mix well. Turn into buttered 9 x 13 inch dish. Bake 55 to 60 minutes or until potatoes are tender. Top with remaining cheese and bake 3 to 5 minutes are tender. Top with remaining cheese and bake 3 to 5 minutes until cheese melts. Serves 6 to 8. Leftovers may be refrigerated.